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    Sour Cream Lemon Cake


    Source of Recipe


    TOH

    List of Ingredients




    Sour Cream Lemon Cake

    2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon salt
    1 cup butter, room temperature
    2 cups granulated sugar
    3 eggs
    Ggrated zest of 1 large lemon
    1 cup sour cream

    Lemon Glaze:
    1/4 cup melted butter
    2 tablespoons fresh lemon juice
    2 cups sifted confectioners' sugar

    Recipe





    Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.

    Into a bowl, sift together the flour, baking powder and salt; set aside.

    In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.

    Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest.

    Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. 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 cake comes out clean.

    Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth.

    Carefully turn cake out onto a platter; drizzle evenly with glaze.

 

 

 


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