Pour mixture into the lined cake tin. In a large mixing bowl with an electric mixer on low, combine the cake mix, 4 ounces of softened butter, the sour cream, milk, eggs, 2 tablespoons of lemon juice, 2 to 3 teaspoons of lemon zest, and 1 teaspoon of lemon extract. Yay! Cream butter and sugar until light and fluffy. This cake is fairly basic. Preheat the oven to 325 F. Generously butter and flour a 10-inch Bundt cake pan. … Replies to my comments Notify me of followup comments via e-mail. I like the glaze to be quite acidic so I like adding more lemon juice than milk. Allrecipes is part of the Meredith Food Group. I followed the recipe to the letter. … Have a good day! Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Which size bundt pan did you use. The batter will be thick and creamy. Meyer Lemons are the star of the show is this fabulous sour cream cake and swiss meringue buttercream. Stir through lemon juice. If you continue to use this site we will assume that you are happy with it. This lemon-sour cream cake is easy and delish! Hi Alida! Feel free to start with less lemon juice and add more if needed. Sift or whisk together flour, baking soda, and salt, and set to the side. Remove from the oven and allow to cool for 10 minutes before turning out of the pan and allowing to cool completely on a wire rack. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Meyer Lemon Sour Cream Cake. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5 minutes, add sour cream and mix for another minute. Add the eggs and beat well. I made it exactly as written, but doubled the glaze. Hope this may help solve the issues reported! Sift flour and baking powder together. Add zesty citrus flavor to an old-fashioned sour cream pound cake with fresh lemon juice and a tangy lemon glaze. Frosting is a buttercream with a bit of sour cream, lemon zest & lemon juice. Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. It worked perfectly and the cake came out moist and beautiful! I did not have cake flour called for in the recipe so used a lovely substitute: two level TB of flour are replaced with two level TB of corn starch in each cup of flour to make an equivalent ‘cake flour’. Add the eggs, one at a time until they are incorporated. https://www.food.com/recipe/sour-cream-and-lemon-pound-cake-41670 also I cooked it for twice as long. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Lightly grease a 20cm square cake pan. Your daily values may be higher or lower depending on your calorie needs. Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Happy to know it worked with vegan sour cream too. Beat cake mix, 1 cup sour cream, eggs and oil in large bowl with mixer until blended. Cream butter and sugar until light and fluffy. Method ♥ Preheat your oven to 160°C. That is so strange, I’m so sorry it didn’t work out for you. Baked and glazed cake will keep for up to 3 days if kept covered at room temperature. Percent Daily Values are based on a 2,000 calorie diet. Hi Ann. Sift together flour, baking powder, and salt into a bowl. 3.2k. If your oven was set to the right temperature it is so strange that it didn’t cook. Beat in the eggs, one at a time, beating until combined. [social_share/]Yum. my cake mixture was runny and did not rise at the top. I'm Alida, mom of twins and creator of Simply Delicious. Stir in the eggs, a little at a time, beating the mixture well between each addition. To make the glaze, whisk together the sugar and lemon juice. Great texture, wonderful taste, very simple. I will definitely be making this again. Filed Under: Baking Recipes, Cakes, Dessert Recipes Tagged With: cake recipe, lemon cake, lemon recipe. Whisk in the milk, one tablespoon at a time until the glaze is the consistency you like. Nutrient information is not available for all ingredients. Set aside. Preheat oven to 180C. Don't skip this one! Beat the sugar, sour cream, oil and lemon peel in large bowl at medium-low speed until smooth. It’s creamy with a hint of citrus flavor & sourness. Pour over the cooled cake. The batter isn’t a super thick batter and it could be that your pan was bigger than the one I used. Lemon Syrup 60g lemon juice 50g sugar. How to make Blueberry Lemon Sour Cream Pound Cake. Next, cream together the butter and sugar until it is light and fluffy. Your email address will not be published. Into a bowl, sift together the flour, baking powder, and salt. Let cool completely, about 1 hour. Add the sour cream, lemon juice, and the lemon … Preheat the oven to 180°C/350°F and grease a 10 inch tube pan Generously with cooking spray they are incorporated until... And delicious with it time of year that runs off ; protein 4.4g ; carbohydrates 56.6g fat! Temperature it is so strange that it didn ’ t delete it, ’! 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