Lemon Sour Cream Pound Cake Food Network Knoweconomics

Lemon Sour Cream Pound Cake Food Network Knoweconomics Invert the pan and shake out any excess. add the butter to a stand mixer fitted with the paddle attachment. beat on medium speed until fluffy, about 1 minute. add the granulated sugar and beat on. Preheat the oven to 350 degrees f. butter a 6 cup loaf pan and line it with parchment or waxed paper. in a medium bowl, combine the flour, baking powder, and salt. in a mixer fitted with a whisk.

Lemon Sour Cream Pound Cake Home Cooked Harvest Preheat the oven to 350°f. grease a bundt cake pan well and set aside. add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if using a handheld electric mixer). beat together on medium high speed until pale and creamy. Place first 9 ingredients in a 4 qt mixing bowl (in that order). beat at low speed with a heavy duty mixer 1 minute, stopping to scrape down sides. beat at medium speed 2 minutes. spoon batter into a greased and floured 10 inch tube pan. bake at 325°f for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. In a stand mixer fitted with the paddle attachment, beat the remaining 1 cup softened butter and the cream cheese on medium low speed until smooth, creamy and well combined, about 1 minute. beat. Preheat oven to 325 degrees. mix butter, shortening, sugar, and eggs. combine sour cream and milk. add flour and baking powder. mix until blended. add flavorings (lemon and vanilla). bake in a greased tube pan for 1 and 1 2 hours.