Simple Way to Prepare Quick Lemon Sour Cream Pound Cake

Lemon Sour Cream Pound Cake. Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well.

A large heavy-duty mixer is the secret to this one-step mixing method. Whisk the flour, baking powder, baking soda and salt in medium bowl. Beat the sugar, sour cream, oil and lemon peel in large bowl at medium-low speed until smooth.

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, lemon sour cream pound cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well.

Lemon Sour Cream Pound Cake is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Lemon Sour Cream Pound Cake is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have lemon sour cream pound cake using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Sour Cream Pound Cake:

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

Beat in the eggs, one at a time, beating until combined. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Sift the flour, baking powder, baking soda and salt together; set aside.

Steps 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.

Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy. This amazing Lemon Sour Cream Pound Cake is a recipe from my best selling Melissa's Southern Cookbook (Affiliate) When I began the process of writing my cookbook, it was truly a labor of love. In it, I share some of my own family's favorite recipes, and reflect on the Southern cook's from generations before me, who inspired my love of cooking and baking. Sift together the flour, lemon pudding mix, salt and baking soda. Cream together butter, sugar and vanilla.

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