Lemon Sour Cream Mold Recipes

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.

LEMON-SOUR CREAM MOUSSE

Steps:

• Pour the sugar into a medium bowl.
• Using your fingers work the zest into the sugar,.
• Pour the ice water into separate bowl and sprinkle the gelatin over the top.
• When the gelatin has soaked through, microwave on low for 1 minute. (Don't let the mixture boil or it won't be usable).
• Beat the egg whites with the salt in a large bowl until stiff but not dry.
• Add the lemon sugar mixture 1/3 at a time and beat into a glossy meringue.
• Beat In the gelatin and the lemon juice until well blended.
• Cover and refrigerate until set about 10 minutes.
• Lightly oil a 2 quart mold or 8 individual molds.
• Beat the cream cheese and sour cream until light and fluffy.
• Gently fold the cream cheese mixture into the chilled meringue mixture, thoroughly.
• Pour the mousse into the mold(s).
• Cover with plastic wrap and refrigerate at least 2 hours,.
• Serve cold, garnished with mint and berries.

SOUR CREAM LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• 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. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
• Remove the loaf from the pan and dust with confectioners' sugar.

CHERRY-LEMON CREAM JELL-O MOLD

Steps:

• Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
• Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
• About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
• When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
• When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
• Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.

CUCUMBER SOUR CREAM MOLD

Steps:

• Stir boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved. Add cold water and lemon juice; stir. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
• Mix sour cream and dressing until well blended. Stir into thickened gelatin. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression). Stir in cucumber, onion and dill weed. Pour into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

SOUR CREAM-LEMON PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

SOUR CREAM LEMON SLICE

Steps:

• Press base into 9x13" pan.
• Bake 375 for 10-15 minute.
• Combine sugar, cornstarch,milk, and salt in saucepan.
• Cook over medium heat stirring constantly until mixture comes to full boil (10-12 min).
• Reduce heat to low and cook 2 more minutes.
• In a small bowl gradually stir 1 cup of hot mixture into egg yolks.
• Return this mixture to saucepan and cook over medium heat stirring constantly for 2 minute.
• Remove from heat and add butter, juice, and peel.
• Stir until butter is melted.
• Stir in sour cream.
• Pour over base or into pie shell and refrigerate for 2 hrs or until firm.
• Top with whipped cream just before serving.
• Cover with whipped cream sweetned with a little sugar and vanilla.

CUCUMBER-CITRUS SOUR CREAM MOLD FOR A CROWD

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cold water, lemon zest and juice. Refrigerate until slightly thickened.
• Mix sour cream, onions and dill weed until blended; whisk into gelatin. Refrigerate until thickened. Stir in cucumbers.
• Pour into 5-cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold.