Ricanana
03-26-2015, 04:37 PM
Sour Cream Lemon Cake. https://www.talkofthevillages.com/forums/images/smilies/Mmmm.gif
This luscious moist sour cream lemon cake is finished with a wonderful lemon glaze.
INGREDIENTS
2 cups all-purpose flour ( I used cake flour)
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream
Lemon Glaze:
1/4 cup melted butter
2 tablespoons fresh lemon juice
2 cups sifted confectioners' sugar
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Yield: 12 to 16 Servings
PREPARATION
Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.
In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.
Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently.
Blend in lemon zest.
Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently.
Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean.
Cool in pan 10 minutes.
Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth.
Carefully turn cake out onto a platter; drizzle evenly with glaze.
This luscious moist sour cream lemon cake is finished with a wonderful lemon glaze.
INGREDIENTS
2 cups all-purpose flour ( I used cake flour)
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream
Lemon Glaze:
1/4 cup melted butter
2 tablespoons fresh lemon juice
2 cups sifted confectioners' sugar
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Yield: 12 to 16 Servings
PREPARATION
Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.
In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.
Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently.
Blend in lemon zest.
Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently.
Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean.
Cool in pan 10 minutes.
Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth.
Carefully turn cake out onto a platter; drizzle evenly with glaze.