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Lemon Sour Cream Coffee Cake Recipe


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     Lemon Sour Cream Coffee Cake

Category   Desserts - Breads
Sub Category   None

3 TBS dry breadcrumbs
3 1/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or stick margarine, softened
2 1/2 cup sugar
2 tsp lemon extract
3 large eggs
1 1/2 TBS grated lemon rind, about 2 lemons
1/4 cup fresh lemon juice, divided
1 8oz carton low far sour cream
1 cup powdered sugar

preheat over 350 deg. Coat a 10 inch tube pan with cooking spray and dust with the breadcrumbs
lightly spoon flour into dry measuring cups, level with knife. Combine flour, baking soda and salt in bowl. Stir well with a whisk. Beat the butter in a large bowl at medium speed of mixture until light and fluffy
Gradually add the granulated sugar and lemon extract, beating until well blended. Add eggs 1 at a time, beating well after each addition. Add grated lemon ring and 2 TBS lemon juice, beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture
Spoon batter into prepared pan. Bake at 350 deg for 1 hour and 10 mins or until wooden pick interred in center comes out clean. Cool in pan 10 mins on a wire rack, remove from pan. Cool completely on wire rack. Combine 2 TBS of lemon juice and powered sugar. Drizzle glaze over top of cake
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