Zutaten für Sour Cream Lemon Cake
- Lemon Supreme Cake Mix
- Milk
- 4 large eggs
- Oil
- 1 cup sour cream
- 1 cup (2 sticks) softened unsalted butter
- Lemon Juice
- Powdered Sugar
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Zubereitung von Sour Cream Lemon Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the lemon glaze (recipe below).
- Once the cake is completely cool, poke holes all over the top using a toothpick or fork.
- Slowly pour the lemon glaze over the cake, allowing it to soak in completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
79g
Fat
36g
Carbs
19g
