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Receta Lemon Sour Cream Pound Cake
by Global Cookbook

Lemon Sour Cream Pound Cake
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Ingredientes

  • 3 c. sugar
  • 3 c. all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 c. butter softened
  • 1 ct lowfat sour cream - (8 ounce)
  • 6 lrg Large eggs
  • 2 Tbsp. lemon juice
  • 1/2 tsp vanilla extract
  • 1 c. powdered sugar
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1 tsp grated lemon rind (optional)

Direcciones

  1. Place first 9 ingredients in a 4-qt mixing bowl (in which order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 min. Spoon batter into a greased and floured 10-inch tube pan.
  2. Bake at 325 degrees for 1 hour and 30 min or possibly till a long wooden pick inserted in center comes out clean. Cold cake in pan on a wire rack 10 min; remove from pan, and cold on wire rack. Drizzle proportionately with Lemon Glaze.
  3. For Lemon Glaze: Stir together first 3 ingredients and, if you like, lemon rind till glaze is smooth. (
  4. Makes about 1/3 c.)
  5. This recipe yields 1 (10-inch) cake.
  6. Comments: A large heavy-duty mixer is the secret to this one-step mixing method. For testing purposes only, we used a KitchenAid mixer.
  7. Yield: 1 cake