Cake Recipe With Sour Cream And Yogurt
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Grease and flour a 9 1 2 tube pan or a 9 x 9 pan.
Cake recipe with sour cream and yogurt. Or perhaps you re looking for a healthier alternative to sour cream and have been wondering if yogurt can do the trick. Yes this bundt cake is essentially a rich buttery pound. When substituting sour cream for plain yogurt or vice versa. Add the flour mixture to the butter mixture alternately with the sour cream or.
Ingredients 1 cup butter room temperature 2 cups white sugar 3 eggs room temperature 1 teaspoon lemon extract 2 cups all purpose flour teaspoon baking soda teaspoon salt 1 8 ounce container lemon flavored yogurt. Add the brandy and vanilla extract to the egg mixture. Ideally the butter is room temperature so it mixes in easily. The cake tastes wonderful the method of combining the eggs with the sugar and then adding the sour cream and butter is weird.
1 cup of yogurt and 1 teaspoon of baking soda equals 1 cup of sour cream. Substitute yogurt instead of sour cream. Mix the eggs sugar and butter. Grease and flour a 10 inch tube pan.
The good news is that sour cream and yogurt are generally great substitutes for one another. Mix the sour cream yogurt and baking soda and leave on the side for approx. Beat together the butter sugar and eggs. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes until.
Instructions preheat the oven to 350 f. If you can remember i want you to leave the butter eggs and sour cream on your counter to come to room temperature for baking your lemon blueberry pound cake batter. Grease an 8 inch cake pan. To make the cake.
In a separate bowl mix together the flour baking powder. Need sour cream for a recipe and only have yogurt on hand. Add room temperature eggs 1 at a time allowing each egg to blend into the butter mixture before adding the next. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color.
If you add the vanilla at the same time you add the butter you get a more intense vanilla flavor. Much better than the standard pound cake i got the recipe from a great aunt over 40 years ago.
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