Lemon Sour Cream Pound Cake Southern Living 2021 Guide 2022. ½ teaspoon baking soda, 2 ½ cups cake flour. Add flour and baking soda;
Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cream sugar and butter together in a large bowl until light and fluffy. In a medium bowl, whisk together cake flour and baking soda.
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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.
Stir in the fresh lemon zest by hand. Preheat oven to 325 degrees f. Add half of the flour mixture, followed by the sour cream, and then the other half of the flour mixture, blending well after each addition.
Remove Cake From Pan, And Cool Completely On Wire Rack.
Fold in ⅓ of dry ingredients to batter until just combined, then fold in with ½ of sour cream mixture. ½ teaspoon baking soda, 2 ½ cups cake flour. Add eggs, one at a time, mixing well after each addition.
Add The Eggs, One At A Time, And Mix Until Incorporated.
Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Whisk the flour, baking powder, baking soda and salt in medium Lemon sour cream pound cake.
Grease A Bundt Pan And Dust With Flour.
In a large bowl, use an electric mixer to cream together butter and sugar. Add flour and baking soda; Cream sugar and butter together in a large bowl until light and fluffy.
¼ Cup Fresh Lemon Juice, 8 Oz.
Sift together flour, baking soda, cream of tartar and salt. In a medium bowl, whisk together cake flour and baking soda. Add eggs, sour cream, and lemon extract.