This from-scratch Lemon Sour Cream Pound Cake recipe is a super moist and buttery bundt cake that’s easy to make and is bursting with lemony goodness. Fresh zesty lemon, used in the cake as well ...

Preparation Make the cake 1. Preheat the oven to 350 F with a rack in the center. Grease a 12-cup Bundt pan with nonstick cooking spray. Dust the pan evenly with flour, taking care to get into all ...

Add the lemon juice and beat to combine. Turn the mixer to low speed and alternate adding the flour mixture, then the sour cream, until the mixture is combined. Do not overmix here.

Place still-warm cake and the rack on a waxed paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake, almost going through the bottom, at 1-inch intervals.

Pour lemon juice over cake, as much as is needed. Alternatively, add 3/4 cup sugar to the juice and warm to make a syrup to pour over. Ice. see ingredients see method Posted4 Sep 20124 Sep 2012Tue ...

Lemon Cream Cheese Bundt Cake Serves 8 to 10 Ingredients Bundt Cake 1½ cups (12-ounces, 340 grams) unsalted butter, room temperature 8-ounces (227 grams) cream cheese, room temperature 2 cups (21 ...

Preheat the oven to 180°C. Grease and line a 23cm loaf tin. In a large bowl, or stand mixer fitted with a paddle attachment, beat the sugar and butter until pale and fluffy. Add in the eggs, one ...

Her book “Cake Keeper Cakes” (The Taunton Press 2009) boasts 20 Bundt cake recipes, from basic Banana-Chocolate Chip to cornbread-like Blueberry-Cornmeal and decadent Peanut Butter-Sour Cream ...