Lemon Sour Cream Cake 1 Recipes

LEMON SOUR CREAM CAKE

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8x2 inch round cake pans. Three layers will give you slightly shorter layers but more filling per slice.
• In a medium sized bowl add the flour, baking powder, baking soda and salt. Whisk to blend, set aside.
• In another bowl or measuring cup add the sour cream, lemon juice and zest, vanilla and lemon extract. Blend with a fork and set aside
• In the bowl of your mixer, beat the softened butter until smooth. Gradually ad the sugar and beat on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix until combined and smooth, do not mix above medium speed or over mix.
• Bake at 350 degrees for 25 to 28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5 to 10 minutes then turn out.
• Makes 7 cups cake batter
• In the top of a double boiler (see note below if you do not have one), combine the sugar, water, egg whites, and corn syrup or cream of tartar.
• Beat with an electric mixer at low speed for 30 seconds, then set the pan over simmering water. Continue beating at high speed for about 7 minutes, or until it's stiff and glossy. It may take longer than 7 minutes depending on humidity, etc.
• Remove from the heat, add the lemon extract and yellow coloring gel (optional), and beat for another 1 to 2 minutes. Do not over-mix.
• Frost the cake immediately as it will begin to set up/change consistency.

LEMON SOUR CREAM CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift together flour, baking powder, and salt into a bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
• Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

LUBY'S CAFETERIA LEMON SOUR CREAM CAKE

Steps:

• Preheat oven to 325°F.
• In a large bowl, cream butter, shortening and sugar until smooth and fluffy.
• Add eggs, one at a time, then add sour cream and milk, mixing until smooth.
• Blend flour mixture into batter with a rubber spatula, stir in the extracts.
• Pour into a greased and floured 10-inch tube pan and bake 1 hour 30 minutes or until a tester inserted in center comes out clean.
• Cool cake in the pan 10 minutes.
• Remove the cake from pan and cool on a rack.
• Lemon Sauce:.
• In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.
• Drizzle over cake just prior to serving.

LEMON LOVER'S POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

LEMON SOUR CREAM CAKE

Steps:

• 1. beat butter until creamy, gradually add sugar, beating until light and pale. Gradually beat in rind. Add eggs one at a time beating after eack addition.
• 2. Fold flour into mixture alternately with sour cream and juice. Pour into greased and base lined 8 inch round cake pan.
• 3. Bake at 325 degrees for 35 or 40 minutes or until cooked.
• 4. Cool in pan for 5 minutes, Finish cooling on wire wrack. Dust with sugar before serving.