Lemon Sour Cream Cake. Lemon and sour cream cake Lisa's Lemony Kitchen Lemon: fresh lemon juice and zest are used for extra lemon flavor Allow the frozen cake to thaw completely at room temperature before pouring over the glaze and serving.
Lemon Sour Cream Pound Cake Home Cooked Harvest from homecookedharvest.com
Raspberries - You can either use fresh or frozen raspberries for this lemon sour cream cake I prefer to use fresh raspberries because they are easier to place in the cake and look nicer but either is fine
Lemon Sour Cream Pound Cake Home Cooked Harvest
Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy To freeze: Allow the baked cake to cool completely then wrap in a layer of plastic wrap and then in foil.Freeze for up to 3 months Raspberries - You can either use fresh or frozen raspberries for this lemon sour cream cake
Lemon Sour Cream Cake Insanely Good. Add eggs one at a time beating after eack addition. Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy
Lemon Sour Cream Pound Cake Home Cooked Harvest. All-purpose flour or cake flour: both are excellent and get great results.; Baking soda: make sure it isn't expired To freeze: Allow the baked cake to cool completely then wrap in a layer of plastic wrap and then in foil.Freeze for up to 3 months