Best Sour Cream Lemon Slice Recipes

SOUR CREAM LEMON PIE

Sour Cream Lemon Pie image

This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.

Provided by Michelle Davis

Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes

Time 11h

Yield 8

Number Of Ingredients 10

Ingredients

1 cup white sugar
½ cup all-purpose flour
½ teaspoon salt
2 cups milk
½ cup sour cream
3 egg yolks
¼ cup butter
1 ½ teaspoons lemon zest
¼ cup lemon juice
1 (9 inch) pie crust, baked

Steps:

In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g

LEMON SOUR CREAM CAKE

Lemon Sour Cream Cake image

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

Ingredients

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

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

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