Cake turned out almost exactly as pictured. Stir in lemon and vanilla extract. Definitely placing this recipe in my “go to” recipe. Been trying several Pound cake recipes. , Hello, I don’t have a bundt pan–would it be all right to bake this cake in a normal round or rectangular pan? I delighted in not having to alternate the flour. I only have salted butter at home.

Thank you for sharing. All thoughts and opinions are my own. Preheat oven to 325 degrees. Awesome! Not only that, but the sour cream’s acidity also delays browning, making the crust even all-around and golden even after almost an hour in the oven. Maybe at 350 it might take 55-60 minutes. Tremendous things here. Okay peeps, if your cake didn’t come out looking as pretty as you would like, then glaze it up. While it’s cooling, you’ll mix up the glaze in a small bowl.

I just used a small pan since it’s easier to whisk everything in it. Will be waiting for the update, Gina! Grease a 10 inch tube pan generously with cooking spray and set aside. Bake at 350 degrees for 55 minutes or until cake springs back when lightly touched. I baked my cake today and at 325 my cake cooked for about 1hr 35min? For the glaze you say to put it in a small pan. Another recipe you might want to check is besan ladoo. This is my second time using this recipe. Not only is it gluten free for people with coeliac, but it is also richer in fiber and protein and tastes damn good in sweets with lemon and coconut. So it’s all about preference. MAKING EGG NOODLES AT HOME (COOKING SCHOOL), WHOLE-GRAIN PIE CRUST W/ PUMPKIN PIE FILLING. So why is sour cream important in baking? It came out really really good!! Despite receiving emails and visiting your site often I didn’t realize you had a Lemon Sour Cream Cake recipe on the menu. Helping you celebrate every day colorfully. Or do as I do, extend my workout time. Yes!

The key for working with chickpea flour in sweets is to roast it (either in the pan or naturally during baking bc of the oil in the recipe), it will lose its beany flavor and taste super good. The secret to baking a perfect pound cake actually lies in the mixing. I need to freeze it and there isn’t enough flat space in my freezer for a bundt. The cake is very moist and has a really good flavor. Awesome! * Percent Daily Values are based on a 2000 calorie diet. Spoon the glaze over the top of the cake, letting it drizzle down the sides. I was on your site this morning because I’m using your delicious Prime Rib recipe for the third straight Christmas and took a chance search and after the first bite I’m in heaven. Whether you’re pairing it with a cup of coffee or tea for an afternoon snack, this soft, and tender Lemon Sour Cream Pound Cake will absolutely make you feel better (pinky swear!!). Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5 minutes, add sour cream and mix for another minute. And I used your icing recipe and its the best one I’ve made or tasted. Hi Wendy! In a small pan combine  Confectioners sugar , Lemon juice and zest , almond extract, melted butter, and adjust with water as need to achieve desired consistency. So happy to hear it worked out well for you. You didn’t Luz. Wonderful and simple cake! Yaaay! Finally, one that delivered, and with ease! It is so moist and light, everyone who has this cake just loves it, the lemon is a nice addition for summer!!!

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