LEMON SOUR CREAM POUND CAKE
Number Of Ingredients 15
Steps:
- Directions Position a rack in the center of the oven and preheat to 325°F. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out the excess flour. Sift the flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours. Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake. Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely. Recommended technique: If a recipe calls for room temperature eggs, place the uncracked eggs in a bowl of hot water for 5 minutes so they can lose their chill. Read more: http://www.oprah.com/food/Lemon-Sour-Cream-Pound-Cake#ixzz2GIHmIy7q
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Nour Osama
[email protected]This cake is so easy to make, and it always turns out perfectly. I've never had a bad experience with this recipe.
Hood Classikz
[email protected]I love the way the lemon and sour cream complement each other in this cake. It's a perfect balance of flavors.
jojo mohmed
[email protected]This is my go-to recipe for pound cake. It's always a crowd-pleaser.
Asif Afridi
[email protected]I've made this cake several times, and it's always a hit. It's a great recipe to have on hand for when you need a quick and easy dessert.
Kulsom Abbasi
[email protected]This cake is perfect for any occasion. It's simple to make, but it looks and tastes like a special treat.
Princess E
[email protected]I'm not a big fan of pound cake, but this one is really good. The lemon sour cream gives it a nice tartness that I really enjoy.
Kushal Patel
[email protected]This cake is a great way to use up leftover sour cream.
Mohammad Jahangir
[email protected]I made this cake for my friend's birthday, and she loved it! She said it was the best pound cake she's ever had.
shoghi emere
[email protected]This cake is so moist and fluffy, it just melts in your mouth.
Ajh Sjzh
[email protected]I love the tangy flavor of the lemon sour cream in this cake. It's a perfect balance to the sweetness of the cake.
Agbalaya Mustapha
[email protected]This cake is so easy to make, and it tastes like it came from a bakery.
imran Jan
[email protected]I made this cake for a potluck, and it was a huge success. Everyone loved it!
Chevin Davis
[email protected]This was my first time making pound cake, and it turned out great! Thanks for the recipe.
Dominick Durkin
[email protected]This cake is amazing! The lemon and sour cream give it a great flavor, and the texture is so moist and fluffy.
Shantell Terrell
[email protected]I've made this cake several times now, and it always turns out perfectly. It's so easy to make, and the results are always delicious.
Fazal Zubair
[email protected]This pound cake was a hit with my family! It was moist and fluffy, and the lemon sour cream gave it a delightful tang. I will definitely be making this again.