Sour Cream LEMON BLUEBERRY POUND CAKE
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- Опубліковано 30 вер 2019
- Sour cream LEMON BLUEBERRY POUND CAKE Recipe:
3 cups of cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks of unsalted butter (room temperature)
1 cup of sour cream (room temperature)
6 large eggs (room temperature)
2 teaspoons fresh squeeze lemon juice
2 teaspoons lemon zest (optional)
1/2-1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-2 cup fresh blueberries (washed- and depending on how much you want)
3 cups sugar
Preheat oven to 325°F. First you want to sift all your dry ingredients and set aside. In a large bowl mix the sugar and butter until it looks like a paste. Next you want to add eggs one at a time into the butter sugar mixture. Make sure to scrape your sides if the bowl down to make sure all ingredients are well incorporated.
Next add your flavors and 1 teaspoon of your fresh squeezed lemon juice. Mix well.
Next using a measuring cup, slowly incorporate your dry ingredients into 3rds and rotate with sour cream. Add 1/3 of flour 1st, then add 1/3 of sour cream, allowing the batter to completely mix, before adding the other portions. (Scraping down the sides of your bowl: u may have to turn off your mixer while completing these steps). Let mixture rest. Now you want to add 1-3 tablespoons of flour to your blueberries and mix around without smashing them to coat all the blueberries. This will allow them to hold their place in cake batter without sinking to the bottom. Once blueberries are coated fold them into batter as well as one teaspoon of the lemon zest. DO NOT USE MIXER, IT MAY CAUSE THE BLUEBERRIES TO DISCOLOR THE CAKE MIX and berries to lose their shape.
After everything is mixed well, pour cake batter into a well greased and floured or well sprayed baking pan. Be sure to pour evenly for an even bake. (Relate to my video). Place in oven and bake for 1hr 10- 1hr 15minutes. Be sure to check at the 1hr 10 min with toothpick/cake taster to make sure it's well done. Once completely baked, remove from oven and let cool for 10 minutes before flipping onto a plate or cake dish.
Glaze: Use remaining lemon juice and zest and add 1-2 cups of powder sugar. Add more or less sugar depending on how thick you want your glaze. Whisk well and drizzle or pour onto cake. Slice and ready to serve.
(If you have lumps, you can place glaze in microwave for 10-15 seconds to loosen the glaze).
Mmmmmm, the customer fell in love💖 Very Delicious
I believe this cake will be delicious I can't wait to make it.
I'm a diabetic. This is my treat. I know how to make sure my sugar stays under control. Can't wait to try it! God bless !
Blessings to you also; as long as you're careful, and have controlled portions, you should be ok..🙏🏾💗😋Thanks for watching.
Awesome cake!
Thanks for the tip about not cutting down on the sugar. Some things just can't be made healthier, so good to know what.
Also, thanks for the tip about coating the blueberries in flour so that they don't sink to the bottom!
I did not know about nuking the glaze if the powdered sugar is lumpy--I usually just keep stirring lol.
I think that a blueberry glaze is a good idea!
That cake looked so moist and so delicious. You did a very nice job. Awesome video!
I made this tonight and it is delicious. Thank you so much for sharing!
Why thank you for sharing. Im glad it turned out well..😁😁🙏🏾💗💗 Enjoy
It's my second time making this and I love it.
I'm so excited, and happy to hear this. This is such a delicious dessert. You can also omit the blueberries and make it a sour cream Lemon Pound cake, or even replace the blueberries with strawberries 😁😁🤤🤤🙏🏾🙏🏾
Hello.. I notice you always use king author flour.. is it better than swans flour or soft silk flour.. ???
I really like King Arthur because it has a higher protein content making cakes have a smoother texture, and it is unbleached.
I do use Soft as Silk & Swans Down when I can't get King Arthur.