Lemon & Sour Cream Pound Cake

Lemon & Sour Cream Pound Cake

If you have approximately 45 minutes to spend in the kitchen, Lemon & Sour Cream Pound Cake might be a great lacto ovo vegetarian recipe to try. For 50 cents per serving, you get a dessert that serves 10. One portion of this dish contains roughly 5g of protein, 23g of fat, and a total of 387 calories. Only a few people made this recipe, and 2 would say it hit the spot. If you have eggs, unbleached flour, cream, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 18%, this dish is rather bad. Try Lemon Sour Cream Pound Cake, Lemon Sour Cream Pound Cake, and Sour Cream-Lemon Pound Cake for similar recipes.

1 cup whole wheat pastry flour
1 cup red quinoa
whole wheat pastry flour
1/2 cup unbleached all-purpose flour
1 cup red quinoa
wheat flour
1/4 teaspoon baking soda
1 cup red quinoa
baking soda
1/2 teaspoon baking powder
1 cup red quinoa
baking powder

1/2 teaspoon salt
1 cup red quinoa
table salt
1 cup butter, at room temperature
1 cup red quinoa
1 1/2 cups organic sugar from cane juice
1 cup red quinoa
granulated sugar

3 large eggs
1 cup red quinoa
1/2 teaspoon vanilla extract
1 cup red quinoa
vanilla extract
grated zest of 1 lemon
1 cup red quinoa
lemon peel

1/2 cup sour cream
1 cup red quinoa
sour cream


  • Step 1 : Preheat the oven to 325 degrees.
  • Step 2 : Butter and flour the inside surface of a standard loaf pan. Set aside.
  • Step 3 : In medium bowl, sift together the flours, baking soda, baking powder and salt. Set aside.
  • Step 4 : In a large bowl, and using an electric mixer on high speed, whip together the sugar and butter until light and fluffy, about 5 minutes.
  • Step 5 : Mix in the eggs one at a time until each one is well incorporated.
  • Step 6 : Mix in the vanilla and lemon zest. On low speed, mix in half the flour, then half the sour cream. Alternate between the two until all of the flour and sour cream have been mised into the batter. Be sure to frequently scrape down the sides with a rubber spatula to ensure that all of the batter gets evenly incorporated.
  • Step 7 : Pour the batter into the loaf pan. It will be a little thick so be sure to use a rubber spatula to get any remaining batter from the bowl and to spread it evenly in the pan.
  • Step 8 : Place the pan in the oven on the center rack.
  • Step 9 : Bake for approximately 1 1/2 hours, or until a toothpick placed in the center comes out clean.
  • This recipe is vegetarian. Vegetarian