Lemon Sour Cream Frosting Recipes

LEMON CAKE WITH SOUR CREAM LEMON ICING

Steps:

• Spray a 8×8-inch baking pan with non-stick spray. Set aside. Preheat oven to 350 degrees.
• Combine the flour, baking soda, baking powder and salt in bowl and set aside.
• Beat the egg whites until soft peaks form. Set aside.
• Cream the butter and sugar in a large bowl until light and fluffy. Add the egg yolks to the butter mixture one at a time, beating well. Add the lemon zest and lemon juice, mix until combined.
• Add the flour mixture to the creamed butter, alternating with buttermilk.
• Fold in the egg whites. Spread the batter evenly in a greased 8×8 inch springform pan. Bake at 350 degrees for about 25-30 minutes or until top is golden and cake springs back when touched in center. Remove from oven and run a knife around the edges of the pan. Poke holes in cake with a fork or a skewer, making sure not to go all the way through the cake.
• Combine all syrup ingredients until sugar dissolves, spoon over cake while still warm. Let cool and remove from pan.
• Combine all ingredients in a bowl and mix until smooth. Frost cake when completely cooled.

SOUR CREAM FROSTING

Steps:

• In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.

LEMON SOUR CREAM CAKE

Steps:

• 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.

BANANA BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in bananas. , Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean (do not overbake), 20-25 minutes. Cool., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

LEMON SOUR CREAM COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Combine flour, baking soda, and salt in a small bowl.
• Cream butter in a large bowl with an electric mixer on medium speed. Gradually add sugar and beat until light and fluffy. Beat in sour cream, lemon zest, vanilla extract, and lemon extract. Reduce speed to low; beat in dry ingredients just until blended.
• Drop tablespoonfuls of dough on the prepared cookie sheets, spacing them 1 inch apart.
• Bake in the preheated oven until cookies are set and edges are golden, 10 to 12 minutes. Cool for 1 minute. Use a wide metal spatula to transfer the cookies to wire racks to cool completely.