Lemon Sour Cream Pound Cake
Lemon Sour Cream Pound Cake

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lemon sour cream pound cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sour Cream Lemon Pound Cake – a traditional Southern sour cream pound cake that's fluffy and moist with a citrusy flavor of lemon batter and drizzled with refreshingly sweet lemon glaze on top of the cake. Light and moist sour cream pound cake with a wonderful lemon zing. Cream sugar and butter together in a large bowl until light and fluffy.

Lemon Sour Cream Pound Cake is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Lemon Sour Cream Pound Cake is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook lemon sour cream pound cake using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Sour Cream Pound Cake:
  1. Make ready 1 For the 1 and 1/2 cup of soft butter
  2. Take 3 cup of sugar
  3. Take 6 large eggs
  4. Prepare 3 cup of all-purpose flour
  5. Make ready 1/2 tsp of salt
  6. Get 1/4 tsp baking soda
  7. Take 8 oz container of sour cream
  8. Take 1 tsp lemon extract
  9. Prepare 1/4 tsp almond extract:

This lemon version can be served on it's own, with berries and cream or topped with a citrus curd or pastry cream. This lightened version of a traditional sour cream pound cake calls for a reduced amount of butter and low-fat sour cream. It's citrusy flavor comes from fresh lemon juice, lemon rind and lemon extract in the batter and the sweet. Tender and moist, this Lemon Pound Cake has sour cream for a perfect dense crumb and lemon zest and juice for that fresh flavor we all love.

Instructions to make Lemon Sour Cream Pound Cake:
  1. Bake at 325 for 1 hour 20 minutes to 1 hour 30 minutes
  2. Beat butter at medium speed with an electric mixer until creamy gradually add sugar beating at medium speed until light and fluffy add eggs one at a time beating Justin to the yolk disappears
  3. Shift together flour salt and baking soda add to butter mixture alternating with sour cream and beginning and ending with flour mixture beat better at low speed just until blended after each addition stir in extracts pour into a grease and flour cake pan
  4. For lemon glaze for topping
  5. 4 cups of powdered sugar
  6. 8 tablespoons of milk
  7. 2 tablespoons of lemon extract
  8. Add powdered sugar milk and lemon extract in a bowl and mix pour over warm cake

Sour cream - this is the star ingredient as the title of this post highlights and it makes this recipe a fantastic one. Why use sour cream in a pound cake? Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake! Dust with cake flour; tap out excess flour. Sift flour, baking powder and salt into medium bowl.

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