Place butter in a large bowl; Add eggs, 1 at a time, beating well after each addition.
Lemon sour cream pound cake.
Sour cream pound cake recipe with cake flour. Add sour cream, lemon extract flavoring and vanilla. Your reputation as a baker will increase. Lightly spoon flour into dry measuring cups;
Be sure not to over mix. Combine the flour, baking soda, and salt in a small bowl and gradually add it to the wet ingredients until it is thoroughly combined. Combine sour cream and baking soda;
You can use any citrus zest. Add to creamed mixture alternately with sour cream and. Add the sour cream and mix until incorporated.
In large bowl, cream butter and sugar. Stir in the sour cream. In a large mixing bowl, cream the butter and sugar together.
Gently blend in swans down cake flour until blended. Preheat oven to 350 °f. In large mixing bowl, combine butter, sugar and sour cream;
Add half of the flour mixture, followed by the sour cream, and then the other half of the flour mixture,. Follow the same recipe but add 1.5 tbsp lemon zest in the batter and top off the cake with a simple lemon glaze, once it cools down. Preheat oven to 325 degrees.
Sift flour and soda together and add 1/2 cup at a time. Perfectly sweet and dense, a slice of sour cream pound cake is scrumptious topped with seasonal berries and a dollop of whipped cream. Grease and cake flour tube pan or 2 (8 inch loaf pans.
Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Pour into prepared pans(s) and. Sift the baking soda and flour together.
Add eggs, one at a time, mixing well after each addition. Combine flour, baking soda and salt; Add eggs, 1 at a time, beating until blended, add in butter flavor.
Add eggs one at a time.