LEMON SOUR CREAM CAKE
This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.
Provided by Kimbly196
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 56.6 g, Cholesterol 95.1 mg, Fat 22.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 13.8 g, Sodium 424 mg, Sugar 38.6 g
CHERRY-LEMON CREAM JELL-O MOLD
This jiggly, layered mold holds a base of clear crimson (sweet cherry) and a topping of ivory white (tangy lemon mixed with sour cream). If you have extra time, you could make it into four layers, producing red and ivory stripes. Garnished with shiny green leaves like bay or holly, it looks especially festive, and is also quite delicious. Swapping out some of the water in the Jell-O formula for ingredients like sour cream and cherry juice gives this dessert its bright taste.
Provided by Julia Moskin
Categories parfaits and trifles, dessert
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
- Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
- About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
- When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
- When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
- Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.
LEMON SOUR CREAM MOLD
Light, fruity, good for a hot summer day! Try subbing other flavors of Jello ... raspberry is very good! [Borrowed photo ... will post my own when I re-make this].
Provided by Terrie Hoelscher
Categories Other Snacks
Time 3h
Number Of Ingredients 5
Steps:
- 1. Dissolve jello in boiling water. Add half and half and vanilla; blend in sour cream. "Mixture will appear slightly curdled".
- 2. Chill until slightly congealed. Beat w/ electric mixer until mixture is smooth.
- 3. Pour into a 3-cup mold. Chill until firm, about 3 hours.
- 4. Unmold and serve or garnish with fresh fruit, if desired. Makes about 2-1/2 cups, or 5 servings.
CREAMY TRIPLE-CITRUS GELATIN DESSERT
Make a creamy gelatin dessert that's a citrus powerhouse in a mold with layers of lime, lemon and orange JELL-O! Watch our video to learn how to make a Creamy Triple-Citrus Gelatin Dessert of your own.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until cooled. Whisk in 1/2 cup sour cream. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until thickened but not set.
- Meanwhile, add 1-1/2 cups boiling water to lemon gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. or until cooled. Whisk in 1 cup sour cream. Spoon over lime layer in mold. Refrigerate 30 min. or until thickened but not set.
- Add remaining boiling water to orange gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. Whisk in remaining sour cream. Spoon over lemon layer in mold. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
LEMON SOUR CREAM COOKIES
Sour cream cookies with a lemon twist. These are a big hit in my family and I hope they will be as well in yours. These cookies are similar to miniature cakes. Delish!
Provided by Emily's Delicious Delectables
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 71.6 calories, Carbohydrate 8.4 g, Cholesterol 9.7 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.4 mg, Sugar 4.2 g
CUCUMBER SOUR CREAM MOLD
You know it's a party when a fancy-looking sour cream mold is on the table! This one is gloriously green, made with cucumbers, lime JELL-O and dill.
Provided by My Food and Family
Categories Home
Number Of Ingredients 10
Steps:
- Stir boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved. Add cold water and lemon juice; stir. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
- Mix sour cream and dressing until well blended. Stir into thickened gelatin. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression). Stir in cucumber, onion and dill weed. Pour into 5-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOUR CREAM LEMON BREAD
My family always requests this light, tender bread with a hint of lemon. This loaf is so scrumptious that it complements almost any meal. I serve slices with a creamy lemon spread for an early-morning treat or late-night snack that's simply dreamy. -Barbara Strickler, Syracuse, Indiana
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (1 pound) and about 1/2 cup spread.
Number Of Ingredients 16
Steps:
- In a measuring cup, combine sour cream and lemon juice. Add enough milk to measure 1/2 cup. In a bread machine pan, place the sour cream mixture, butter, egg, lemon peel, sugar, salt, baking soda, flour and yeast in order suggested by manufacturer. Select sweet bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine the spread ingredients; beat until smooth. Serve with the bread.
Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 204mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-SOUR CREAM MOUSSE
This is a mousse in the Scandinavian tradition of making dished with sweetened sour cream. This is a light dessert after a heavy cream laden meal. In keeping with Scandinavian tradition a bright red color is very often used to accent a light colored dish, so serve this with fresh strawberries or raspberries.
Provided by LAURIE
Categories Dessert
Time 36m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pour the sugar into a medium bowl.
- Using your fingers work the zest into the sugar,.
- Pour the ice water into separate bowl and sprinkle the gelatin over the top.
- When the gelatin has soaked through, microwave on low for 1 minute. (Don't let the mixture boil or it won't be usable).
- Beat the egg whites with the salt in a large bowl until stiff but not dry.
- Add the lemon sugar mixture 1/3 at a time and beat into a glossy meringue.
- Beat In the gelatin and the lemon juice until well blended.
- Cover and refrigerate until set about 10 minutes.
- Lightly oil a 2 quart mold or 8 individual molds.
- Beat the cream cheese and sour cream until light and fluffy.
- Gently fold the cream cheese mixture into the chilled meringue mixture, thoroughly.
- Pour the mousse into the mold(s).
- Cover with plastic wrap and refrigerate at least 2 hours,.
- Serve cold, garnished with mint and berries.
Nutrition Facts : Calories 308.2, Fat 22, SaturatedFat 13.7, Cholesterol 56.5, Sodium 232, Carbohydrate 21.1, Fiber 0.1, Sugar 17.3, Protein 8.2
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