LEMON SOUR CREAM POUND CAKE

INGREDIENTS:
Cake

  • 3 cups all-purpose flour
  • 1 (3.4-oz) package instant lemon pudding
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1-1/2 cups butter, room temperature (3 sticks)
  • 2-3/4 cup sugar
  • 2 tsp vanilla extract
  • 6 large eggs
  • 8 ounces sour cream
  • 2 Tbsp lemon zest

Glaze

  • 1-1/2 cups powdered sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp butter, melted
LEMON SOUR CREAM POUND CAKE


INSTRUCTIONS:

  1. Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.
  2. Sift together the flour, lemon pudding mix, salt and baking soda. Set aside.
  3. Cream together butter, sugar and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
  4. .............
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