How to Make 1/2 Cup Sour Cream Substitute Baking

Lemon Sour Cream Cake

How many grams of sour cream in 1/2 us cup?

Recipe Summary Lemon Sour Cream Cake

This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.

Ingredients | 1/2 Cup Sour Cream Substitute Baking

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 cups white sugar

1 cup butter, at room temperature

3 eggs

1 cup sour cream

1 large lemon, zested and juiced, divided

½ cup powdered sugar

2 tablespoons butter, melted

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Sift together flour, baking powder, and salt into a bowl.

Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.

Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

Info | 1/2 Cup Sour Cream Substitute Baking

prep: 20 mins cook: 55 mins additional: 1 hr 5 mins total: 2 hrs 20 mins Servings: 12 Yield: 1 cake

TAG : Lemon Sour Cream Cake

Desserts, Fruit Dessert Recipes, Lemon Dessert Recipes,

Images of 1/2 Cup Sour Cream Substitute Baking

1/2 Cup Sour Cream Substitute Baking / If you are making a dip, it is an even swap—just alternatively, you can blend 1 cup of tofu (silken is best) with a 1/2 tablespoon of lemon juice and then salt to taste.