Sour Cream Maple Cake With Lemon Glaze Recipes

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SOUR CREAM MAPLE CAKE WITH LEMON GLAZE

Categories     Cake     Citrus     Dairy     Dessert     Bake     Walnut     Fall     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 22



Sour Cream Maple Cake with Lemon Glaze image

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter 9-inch-diameter Bundt pan, then spray with nonstick spray. Combine flour, baking powder, baking soda, and salt in medium bowl. Whisk sour cream and maple syrup in another medium bowl. Mix walnuts, 1/4 cup maple sugar, and cinnamon in small bowl.
  • Using electric mixer, beat butter and remaining 1 1/3 cups maple sugar in large bowl until fluffy. Gradually beat in eggs and vanilla, occasionally stopping to scrape down sides of bowl. Add flour mixture in 3 additions, alternating with sour cream mixture in 2 additions. Transfer 2/3 of batter to prepared Bundt pan. Sprinkle with walnut mixture. Pour remaining batter into pan.
  • Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool 20 minutes. Turn out cake onto rack; cool completely.
  • For glaze:
  • Whisk first 6 ingredients in medium bowl to blend. Let stand until thickened, about 30 minutes. Pour glaze over cake. (Can be made 1 day ahead. Cover and keep at room temperature.)
  • Serve cake with whipped cream.

Cake
Nonstick vegetable oil spray
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups sour cream
1/4 cup pure maple syrup
1/2 cup walnuts, toasted, chopped
1/4 cup plus 1 1/3 cups maple sugar
1/4 teaspoon ground cinnamon
13 tablespoons butter, cut into pieces, room temperature
2 large eggs
2 teaspoons vanilla extract
Glaze
1 1/3 cups powdered sugar
3 tablespoons sour cream
1 tablespoon pure maple syrup
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
Whipped cream

POUND CAKE WITH MAPLE GLAZE

This delectable recipe comes from Aubrey Cook, a finalist in the "Martha" show "Best Bakers in America"series. Hints of almond and lemon extract balance the pound cake's buttery flavor, and a sweet maple glaze tops the cake with a marbled pattern.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one cake

Number Of Ingredients 11



Pound Cake with Maple Glaze image

Steps:

  • Butter and flour a 10-cup bundt pan; set aside.
  • Prepare the cake; In the bowl of an electric mixer fitted with the paddle attachment, combine butter and granulated sugar until fluffy, about 10 minutes. Add eggs, one at a time, mixing well after each addition. Add 1/2 each of the flour and cream, mixing well to combine. Add remaining flour and cream, mixing until incorporated. Stir in vanilla, lemon, and almond extracts.
  • Pour batter into prepared baking pan. Transfer to unheated oven; bake at 300 degrees for 1 hour 45 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely.
  • Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and immediately pour over cooled cake.

1 cup unsalted butter, (2 sticks), softened
3 cups cake flour, (not self-rising), plus more for pan
3 cups granulated sugar
6 large eggs, room temperature
1 cup heavy cream, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
2 tablespoons unsalted butter
1/4 cup pure maple syrup
1 cup confectioners' sugar

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Top Asked Questions

How do you make a lemon cake with sour cream?
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.
What does sour cream glaze taste like?
Sour cream glaze tastes like cream cheese frosting to us, so we think it works perfectly with spiced cakes (think carrot or gingerbread), coffee-infused flavors and even zesty lemon bakes! One of our favorite uses for this homemade sour cream glaze is as a maple bacon glaze on our coffee, cinnamon, blueberry Bundt cake.
How do you make the Best Cupcakes with sour cream?
Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition. Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream.
What temperature do you bake a pound cake with lemon glaze?
This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes. Preheat the oven to 325 degrees F (165 degrees C).

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