Lemon Sour Cream Cake Recipes

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.

Steps:

• Heat oven to 350°F.
• Beat cake mix, 1 cup sour cream, eggs and oil in large bowl with mixer until blended. Pour into 10-cup tube pan or 12-cup fluted tube pan sprayed with cooking spray.
• Bake 40 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Run knife or metal spatula around edge of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely.
• Mix remaining sour cream, coconut and sugar in large bowl until blended. Gently stir in COOL WHIP. Use to frost 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.

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.

Steps:

• Preheat oven to 325 degrees F.
• Grease 16-cup tube pan.
• Dust with cake flour; tap out excess flour.
• Sift flour, baking powder and salt into medium bowl.
• Using electric mixer, beat butter in large bowl at medium speed until fluffy.
• Gradually add sugar and beat 5 minutes.
• Add eggs 1 at a time, beating just until combined after each addition.
• Beat in lemon juice and peel.
• Using rubber spatula, mix in dry ingredients.
• Mix in sour cream.
• Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
• Let cake cool in pan on rack 15 minutes.
• Cut around cake in pan.
• Turn out cake.
• Carefully turn cake right side up on rack and cool completely.
• (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).

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.

Steps:

• Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
• Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
• Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
• Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

Steps:

• Preheat oven to 350 degrees.
• Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
• Combine flour, baking soda and salt in a bowl; stir well.
• Beat the butter in a large bowl at medium speed until light and fluffy.
• Gradually add the sugar and lemon extract, beating until well blended.
• Add eggs, 1 at a time, beating well after each addition.
• Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.
• Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
• Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.
• Cool in pan for 10 minutes on a wire rack; remove from pan.
• Combine 2 tbsp lemon juice and powdered sugar.
• Drizzle glaze over top of cake.
• SOUR CREAM POUND CAKE VARIATION.
• Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake.
• Substitute milk for the juice in the glaze.

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.

Steps:

• Preheat oven to 325°F Grease and flour a 10" tube pan.
• Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs one at a time, beating after each addition.
• Combine sour cream and milk, stir until smooth.
• Combine flour and baking powder.
• Add sour cream mixture and flour mixture to the butter mixture alternately. Begin and end with the flour mixture. Mix just until blended after each addition. Stir in extracts.
• Pour batter into prepared pan. Bake for 1 hour and 40-45 minutes or until tooth pick inserted into center comes out clean.
• Cool in the pan.