Transfer the cake to a wire rack and cool for 10 minutes.
THE BEST POUND CAKE I HAVE EVER EATEN.

In it, I share some of my own family’s favorite recipes, and reflect on the Southern cook’s from generations before me, who inspired my love of cooking and baking. So easy and delicious! Serve the cake with whipped cream, mint and fresh berries. Add the flour mixture alternately with the sour cream, mixing until just incorporated. Allow syrup to cool before drizzling onto the cake. I took this to a party and everyone asked for the recipe! Top the cake with a lemon glaze for more yummy lemon flavor. A large heavy-duty mixer is the secret to this one-step mixing method. This amazing Lemon Sour Cream Pound Cake is a recipe from my best selling Melissa’s Southern Cookbook (Affiliate) When I began the process of writing my cookbook, it was truly a labor of love. Add flour mixture to the creamed mixture alternately with sour cream, ending with the dry ingredients. Lemon Sour Cream Pound Cake – the most AMAZING pound cake I’ve ever eaten! Lemon Sour Cream Pound Cake. Stir in 2 tablespoons of lemon juice and 2 tablespoons of grated lemon zest. Springy and lemony with the perfect texture. Lemon Pound Cake Using Mix And Sour Cream Dik Dik Zaxy March 22, 2020 no Comments Southern lemon pound cake i heart recipes meyer lemon sour cream pound cake copycat starbucks lemon loaf sour cream lemon blueberry bundt cake Lemon Sour Cream Pound Cake. This amazing Lemon Sour Cream Pound Cake is a recipe from my best selling Melissa’s Southern Cookbook (Affiliate) When I began the process of writing my cookbook, it was truly a labor of love. For an even stronger lemon flavor, add 1 teaspoon of lemon extract as well.

Incredibly moist and so lemony, this easy sour cream lemon cake is a one-bowl wonder and perfect as a treat or simple dessert. Scrape sides of bowl frequently. 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. Lemon Sour Cream Pound Cake: You can add great lemon flavor to this cake with just a few simple additions.

There is no cake I love as much as lemon cake.
That’s all you do to make the cake batter. Icing for Lemon Sour Cream Cake: After letting your cake cool off, you’ll make the lemon icing. I’ve also added a few basic ingredients to alter the original box mix including sour cream to add moisture, baking powder for rise, and lemon zest so it really packs a punch and a touch of vanilla extract to balance it all out. The batter is spread into a 9×13-inch pan and baked for about 40 minutes. Lemon Cream Cheese Pound Cake is deliciously tender and moist with just the right amount of lemon flavoring. Spoon batter into prepared pan. Cool completely. And this sour cream lemony wonder is the easy lemon cake of my dreams. Stir together cake mix, water, sour cream and melted butter until moistened. Lightly grease 8 ½ x 4 ½ x 2 ½-inch loaf pan. Then you’ll use your electric mixer to mix in eggs, sour cream, butter, lemon zest and lemon juice. Even though the cake mix I used already had pudding in the mix, I decided to add another packet of lemon pudding mix. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of the cake comes out clean. ... this last night adding a little extra lemon everything and a little less flour mixture with 4 tbsp of milk and 4 tsp of lemon pudding mix. It's easy to make and is always a hit. Add zesty citrus flavor to an old-fashioned sour cream pound cake with fresh lemon juice and a tangy lemon glaze. In it, I share some of my own family’s favorite recipes, and reflect on the Southern cook’s from generations before me, who inspired my love of cooking and baking. Drizzle half the syrup over the cake. 1 package Krusteaz Meyer Lemon Pound Cake Mix; 1/4 cup water; 1/2 cup sour cream; 10 tablespoons butter, melted; 1 1/2 - 2 tablespoons lemon juice Directions: Heat oven to 350°F. Not only does it only take one bowl to make the batter (yes please! Topped with a lovely lemon glaze! They felt like this perfect, special recipe that I had to get exactly right or risk ruining the whole thing. When I first started baking, I stayed away from pound cakes. Invert onto the rack and brush with the remaining syrup.