Friday, May 2, 2014

Super Moist Lemon Sour Cream Cake

I found this recipe on but made a few changes...

1/2 lb butter softened (2 sticks)
3 cups sugar
6 eggs
1/2 pint sour cream (8 oz)
3 cups all purpose flour
1 (3oz) box instant lemon pudding (I used Vanilla)
1/4 teaspoon baking soda
1 1/2 teaspoons vanilla
1 teaspoon lemon extract (didn't use, I don't have any)
zest of two lemons
juice of 1 lemon (roughly 1/4 cup) (I used 3/4 cups (3 lemons) in place of not having the lemon pudding or the extract) 

Preheat oven to 325
Spray bundt pan with nonstick spray and set aside. (I just used two cake pans)
cream together softened butter and sugar
add eggs, one at a time and beat, then add sour cream
sift flour and soda together and add next along with instant pudding
last add vanilla, lemon extract, juice and zest. mix until well blended batter will be light and fluffy
pour into pan and bake for 1 hour and 15 minutes or until toothpick comes out clean. (I cooked ours about 50 mins checked after 45 then did 8 more mins.)
Then I made a glaze of 1/4 cup lemon juice, 1 1/2 cups sugar and 1/2 tsp vanilla in saucepan on low until thin, drizzle over cooled cake.