Tuesday, March 25, 2008

Lemon Sour Cream Cake


1 package (18.25 ounces) white cake mix
4 ounces butter, softened
8 ounces sour cream, reduced fat is fine
1/3 cup milk
4 large eggs
2 tablespoons fresh lemon juice
Finely grated zest of 1 lemon, about 2 to 3 teaspoons
1 teaspoon lemon flavoring


  1. Grease and flour a 12-cup Bundt cake pan. Heat oven to 350°.
  2. Combine all ingredients in a large mixing bowl; beat slowly with electric mixer until blended.
  3. Beat on high speed for 2 minutes. Spoon into the prepared cake pan.
  4. Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Cool in pan on a rack for 15 minutes.
  6. Invert onto a serving plate and cool completely.Dust with powdered sugar or drizzle with a thin icing or lemon glaze

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