Baking Classics: Miniature Lemon-Sour Cream Pound Cakes

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The Technique

Miniature Lemon-Sour Cream Pound Cakes

The instructions for this one batter will yield two different cake styles perfect for all sorts of entertaining needs. Juice from lemons may be extracted easily using a citrus reamer while the Lemon-Cornmeal Streusel will top the Lemon-Sour Cream Coffee Cake & not be necessary in order to prepare the Miniature Lemon-Sour Cream Pound Cakes although the glaze recipe should be drizzled over both options. A canele pan is used to produce the stylish sweets & may be secured with a quick internet search. Pound cakes are wonderful to offer guests as the texture & taste is familiar, comforting & it does signal a celebration is in order. Learn how to make these beautiful, festive little cakes that may be served to guests all year long. 

Miniature-Lemon-Sour-Cream-Pound- Cake-Rebecca-Gordon-Buttermilk-Lipstick-Southern-Entertaining-Tutorial-RebeccaGordon-Pastry-Chef-Birmingham-Alabama-Publisher

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makes 1 dozen miniature bundt cakes & 1 {9-inch} cake

Lemon-Cornmeal Streusel
1 cup softened butter
2 3/4 cups sugar
2 tsp pure vanilla extract
3/4 tsp lemon zest, divided
6 eggs, at room temperature
3 cups plus 6 Tbsp all purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1 cup sour cream
1/3 cup plus 1 Tbsp fresh lemon juice
1 cup powdered sugar
1/4 tsp meringue powder
2 tsp whole milk
Garnish: Lemon curls

Preheat the oven to 325 degrees. Trace a circle of parchment paper from a 9 or 10-inch spring form pan. Generously coat the pan with cooking spray. Add the parchment circle & generously coat the paper. Gather a 12-cup non-stick canele pan. Set aside. Prepare the Lemon-Cornmeal Streusel & chill. 

Cream the butter, the sugar, the vanilla & 1/2 teaspoon lemon zest with an electric stand mixer on Medium speed until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the bowl sides. Add the eggs all at once & blend on Low speed just until combined. Increase the speed to Medium & blend until the mixture thickens. When the beater is lifted, the batter will hold its shape. Scrape down the bowl sides. Whisk together the flour, the baking soda & the salt in a small bowl. Add the flour mixture all at once to the butter mixture, then add the sour cream. Blend on Low speed & with the mixer running, gradually add 1/3 cup lemon juice. Blend until thoroughly combined however do not over mix. Use a clean rubber spatula to lift the batter from the bottom of the bowl & fold well to ensure a smooth consistency. Portion 4 1/2 cups of batter into the prepared springform pan. Sprinkle all of the Lemon-Cornmeal Streusel over the top, pressing gently into the batter. Generously coat the canele pan well with cooking spray. Portion the remaining batter in the cups filling 3/4 full.

Bake the pans together on the center oven rack. Bake the miniature bundt cakes 45 minutes & the coffee cake 1 hour & 25 minutes or until a wooden pick tests clean when inserted in the center. Loosen the miniature bundt cakes from the pan upon removal from the oven & invert onto a wire rack within 5 minutes. Allow the coffee cake to cool completely in the pan over a wire rack. Run a palate knife around the cake edges. Carefully transfer the cake to a pretty plate. Gently pull the parchment from underneath the cake & discard. Wipe the plate edges clean with a damp cloth. 

Stir together the powdered sugar, the meringue powder, the remaining 1/4 teaspoon lemon zest, the remaining 1 Tbsp lemon juice & the milk until thickened, whipped & smooth. Transfer to a pastry bag, snip the end & drizzle the glaze over the bundt cakes & the coffee cake. Garnish the bundt cakes with lemon curls, if desired. Let stand 1 hour. Slice the coffee cake into wedges. Place the bundt cakes on a platter for serving. 

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{testing notes}

How To Make Miniature Lemon-Sour Cream Pound Cakes

The key to inverting the canele pan & having all of the little cakes release is being certain it is coated well with cooking spray as well as loosing the cakes & removing them soon after they come out of the oven. A swift shake should be all that is necessary to yield lovely looking desserts.


rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Miniature-Lemon-Sour-Cream-Pound- Cake-Rebecca-Gordon-Buttermilk-Lipstick-Southern-Entertaining-Tutorial-RebeccaGordon-Pastry-Chef-Birmingham-Alabama-PublisherNo. 1

Generously coat the canele pan well with cooking spray. Portion the remaining batter in the cups filling 3/4 full.

Miniature-Lemon-Sour-Cream-Pound- Cake-Rebecca-Gordon-Buttermilk-Lipstick-Southern-Entertaining-Tutorial-RebeccaGordon-Pastry-Chef-Birmingham-Alabama-PublisherNo. 2

Bake the pans together on the center oven rack. Bake the miniature bundt cakes 45 minutes & the coffee cake 1 hour & 25 minutes or until a wooden pick tests clean when inserted in the center.

Miniature-Lemon-Sour-Cream-Pound- Cake-Rebecca-Gordon-Buttermilk-Lipstick-Southern-Entertaining-Tutorial-RebeccaGordon-Pastry-Chef-Birmingham-Alabama-PublisherNo. 3 

Loosen the miniature bundt cakes from the pan upon removal from the oven & invert onto a wire rack within 5 minutes. Proceed with the recipe instructions as directed.

The Tune
“Fine & Mellow” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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