lemon pound cake with cake mix and sour cream

Preheat the oven to 350 degrees F (175 degrees C). Increase the mixer speed to high and beat for 2 minutes. Yum.

Add comma separated list of ingredients to include in recipe. It is a very easy to make cake, though! Add eggs 1 at a time, beating just until combined after each addition. Feel free ice the cake with the included lemon glaze or dust it with sifted powdered sugar and serve it with a lemon dessert sauce. Allrecipes is part of the Meredith Food Group. Want a cookbook of our best dessert recipes? Add eggs, sour cream, and lemon extract.

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Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake! One thing I didn't understand was why melt the butter and not just soften it? Definitely not the best ever. Grease a 10 inch tube pan generously with cooking spray and set aside. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. In a large mixing bowl with an electric mixer on low, combine the cake mix, 4 ounces of softened butter, the sour cream, milk, eggs, 2 tablespoons of lemon juice, 2 to 3 teaspoons of lemon zest, and 1 teaspoon of lemon extract.

Wrap in foil and let stand at room temperature. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Spoon the batter into the prepared cake pan. In a large mixing bowl with an electric mixer on low, combine the cake mix, 4 ounces of softened butter, the sour cream, milk, eggs, 2 tablespoons of lemon juice, 2 to 3 teaspoons of lemon zest, and 1 teaspoon of lemon extract. Info. Increase the mixer speed to high and beat for 2 minutes. Bake the lemon cake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

). Invert onto a serving plate and cool completely. Spoon the batter into the prepared cake pan. Easy Fresh Blueberry Cake With a Cake Mix, 28 Tart and Tangy Desserts for Lemon Lovers, Vanilla Icing or Glaze for Cake and Cookies, Basic Vanilla Cake Glaze With Flavor Variations, Easy Polish Lemon Blueberry Bundt Cake Recipe. It was slightly dry for a pound cake, too - but that may have been my fault as I left it in the pan for almost an hour before I remembered to take it out. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition

Remove the loaf from the pan and dust with confectioners' sugar. I added the juice from one lemon and 2 tablespoons of confectioners sugar and boiled it down to a thick syrup and poured it over and served with strawberries. So easy to make, texture is perfect pound cake, and it baked for exactly 60 minutes. 25 %. You saved Sour Cream Lemon Pound Cake to your. Recipe by Southern Living May 2001

That's a winner for me. Pour into the prepared loaf pan. 77.9 g Easy as it is tasty!

The lemon taste was just right for us. I used 3 tsp of lemon extract based on another's comment and it was still very underwhelming on the lemon flavor. Amount is based on available nutrient data. Grease and flour an 8x4-inch loaf pan.

6.9.20 I had my doubts about using lemon extract rather than fresh lemon juice, but there was no artificial lemon flavor in this cake. My hubby said 'I really like this'. This came out really good, I did not have lemon extract so used vanilla and only cooked it 45 mins. A large heavy-duty mixer is the secret to this one-step mixing method. Light, moist, and easy to prepare, this sour cream pound cake loaf has a delicious lemon zing to take it to the next level. this link is to an external site that may or may not meet accessibility guidelines.

Absolutely loved this cake - made it for the family and they raved about it.

Let cool completely, about 30 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add zesty citrus flavor to an old-fashioned sour cream pound cake with fresh lemon juice and a tangy lemon glaze. Carefully turn cake right side up on rack and cool completely.

Think the sour cream over rides it. Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Cool in pan on a rack for 15 minutes. 291 calories; protein 4.5g 9% DV; carbohydrates 35.9g 12% DV; fat 14.5g 22% DV; cholesterol 87.8mg 29% DV; sodium 63.3mg 3% DV. Information is not currently available for this nutrient. (Can be prepared 2 days ahead.

Eh, doesn’t boast the lemon flavor I prefer. Delicious!

In a bowl, combine the melted butter, 1/2 teaspoon of finely grated lemon zest, and the confectioners' sugar. Light and moist sour cream pound cake with a wonderful lemon zing. Thanks for sharing, this is a winner! This recipe will be kept. Nutrient information is not available for all ingredients. Add flour and baking soda; mix well. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Using rubber spatula, mix in dry ingredients. But switching up your side dishes can bring a refreshing change to a classic comfort food dish.

Most people won't think twice about serving basic cornbread when is on the table. 1 (18.25 ounces) package white cake mix (moist style with pudding in the mix), Finely grated zest of 1 lemon (about 2 to 3 teaspoons), 1 teaspoon lemon oil (or lemon flavoring). Dust with cake flour; tap out excess flour. Add lemon juice, a teaspoon at a time, until the icing is thin enough to drizzle over the cooled cake. I was skeptical this would have a good consistency but it worked just fine. Cream together the butter and sugar at high speed in a stand mixture … Get it free when you sign up for our newsletter! Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.

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