Sour cream-This gives the pound cake incredible moisture and an ever so slight tang. Heavy whipping cream -Helps create a rich and shiny glaze for the cake. Confectioner’s sugar – Sweetens up ...

Made with orange zest and fruity, extra-virgin olive oil, this not-too-sweet Bundt cake ... Sour is the silky, frothy mouthfeel, which comes from vigorously shaking the whiskey, lemon juice ...

Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls. In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice.

Baking: Pour the mixture into a greased and floured cake pan. Bake in the oven for 30-35 minutes, or until a wooden skewer ...

This recipe is an absolutely divine plant-based lemon pie bar that eats like a billowy lemon cloud atop a crisp lemon cookie crust.

an irresistible blend of gelatin-amped lemon custard, pieces of angel food cake, whipped egg whites, and whipped cream. The recipe was handed down by Lorrie’s mother, Barbara Turpit. Not only is ...