![]() This is normal and the batter will come together when you add the dry ingredients in the next step. The mixture may look curdled as a result of the varying textures combining. Scrape down the sides and up the bottom of the bowl as needed. Add the sour cream, lemon juice, lemon zest and vanilla extract, then beat on medium speed until combined. Once the last egg is completely mixed in, stop the mixer. With the mixer running on low speed, add the eggs one at a time. Add the granulated sugar and beat on high speed for 2 minutes until creamed. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.Make the cake: Whisk the flour, baking powder and salt together in a large bowl.Place an oven rack in the middle of the oven and preheat oven to 350 degrees on Surround Bake.1 and ½ cups all-purpose flour (spoon & leveled)ģ/4 cup unsalted butter, softened to room temperatureģ tablespoons freshly squeezed lemon juice (about one lemon)ġ tablespoon heavy cream or milk (heavy cream produces a thicker icing) ![]()
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