Lemon Sour Cream Pound Cake Loaf. Repeat until all flour is used. Stir in the lemon zest and extract, followed by the dry ingredients.
Preheat the oven to 325°f. Sour cream pound cake with lemon glaze. After each addition, mix on.
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To make paula deen’s lemon sour cream, take a bowl and add some flour, baking soda, and salt it and mix it well. 135g freshly squeezed lemon juice 3 eggs 150g full fat sour cream, at room temperature 1 tsp vanilla bean paste. Tender and moist, this lemon pound cake has sour cream for a perfect dense crumb and lemon zest and juice for that fresh flavor we all love. In another bowl, mix butter, sugar, lemon extract and mix.