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Category: Recipes
Prep Time: Cook Time: Total Time: 2-5 hrs
Recipe at a glance: Ready in: 2-5 hrs Serves/makes: 12 Recipe id: 107735cook Method: oven, stovetop
ingredients
Cake:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3 cups sugar
6 large eggs, at room temperature*
1 teaspoon vanilla extract
2 lemons, grated zest of
1 cup sour cream, at room temperature
Lemon Syrup:
1 cup fresh lemon juice
2/3 cup sugar
1/4 cup water
1 lemon, zest of
Directions:
Position a rack in the center of the oven and preheat to 325 degrees F. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out the excess flour. Sift the flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours. Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake. Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.
added by
f1sh1962
nutrition
Nutritional data has not been calculated yet.
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Lemon Sour Cream Pound Cake with Lemon Syrup
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Category: Recipes
Prep Time: Cook Time: Total Time: 2-5 hrs
Recipe at a glance: Ready in: 2-5 hrs Serves/makes: 12 Recipe id: 107735cook Method: oven, stovetop
ingredients
Cake:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3 cups sugar
6 large eggs, at room temperature*
1 teaspoon vanilla extract
2 lemons, grated zest of
1 cup sour cream, at room temperature
Lemon Syrup:
1 cup fresh lemon juice
2/3 cup sugar
1/4 cup water
1 lemon, zest of
Directions:
Position a rack in the center of the oven and preheat to 325 degrees F. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out the excess flour. Sift the flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours. Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake. Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.
added by
f1sh1962
nutrition
Nutritional data has not been calculated yet.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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