These can be flavored and glazed so many ways, from vanilla with a chocolate glaze to fresh raspberry almond, to wherever your imagination takes you.
Author: Vintage Kitchen Notes
Powdered Confectioners Sugar
Preheat oven 350 degrees F (180 degrees C).
Butter or spray two 9 x 4 loaf pans. Line the bottom with parchment or aluminum paper.
In a large bowl beat
Unsalted Butter (1 cup)
Sour Cream (1 cup)
until smooth, about 1 minute.
and mix. Add
Granulated Sugar (3 cups)
gradually and beat until light and fluffy, about 3 minutes more.
, one at a time, incorporating well each one before adding the next. Add
Vanilla Extract (1 tsp)
and juice from the
Cake Flour (3 1/4 cups)
Baking Soda (1/4 tsp)
Salt (1/4 tsp)
and add it to the butter mixture at low speed in 2 additions, beating only until mixed.
Pour into the pans and bake for 45 minutes or until golden and cracked on top and a tester comes out clean.
Let cool for 10 minutes then unmold. Let cool completely before glazing.
For the glaze, mix
Powdered Confectioners Sugar (3/4 cup)
Lime Juice (1 Tbsp)
Lemon Juice (1 Tbsp)
until smooth. Pour slowly along the center of the cake, letting it slide to the sides. Serve and enjoy!
Nutrition Per Serving
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