Lemon Sour Cream Pound Cake made with “JIFFY” Crème Cake Base Mix.
| INGREDIENT | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” Crème Cake Base Mix | 2½ lb | 5 lb |
| Butter, softened | ¼ cup (2 oz) | ½ cup (4 oz) |
| Sour Cream | 1 cup (8 oz) | 2 cups (16 oz) |
| Buttermilk | 1 cup (8 oz) | 2 cups (16 oz) |
| Cold Water | ¼ cup (2 oz) | ½ cup (4 oz) |
| Lemon Extract | 1 Tbsp | 2 Tbsp |
| Lemon Zest, fresh | 2 tsp | 4 tsp |
| LEMON GLAZE | ||
| Powdered Sugar | 1 cup (4 oz) | 2 cups (8 oz) |
| Lemon Zest, fresh | 2 tsp | 4 tsp |
| Water | 4 tsp | 2½ Tbsp |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 6 | Blend on low speed* for 2 more minutes. |
| 2 | Add Crème Cake Base Mix and butter into mixing bowl. | 7 | Scale into greased or paper-lined pan. |
| 3 | Blend on low speed* for 1 minute. | 8 | Bake according to the table below. |
| 4 | Add sour cream, buttermilk, cold water, lemon extract, and lemon zest into the mixing bowl. | 9 | Mix Lemon Glaze ingredients together and set aside. |
| 5 | Blend on low speed for 30 seconds. Stop mixer. Scrape bowl and paddle. | 10 | Drizzle glaze over cooled cake. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|---|
| 9” x 4½” Loaf pan |
24 oz | 300°F for 50 – 55 minutes |
350°F for 60 – 65 minutes |
5 |
| 7½” x 3½” Loaf pan |
17 oz | 300°F for 40 – 45 minutes |
350°F for 55 – 60 minutes |
7 |
| 8” Bundt pan |
20 oz | 300⁰F for 38 – 43 minutes |
350°F for 48 – 53 minutes |
6 |
| 3⅞” x 2” Mini Loaf |
#16 Scoop 2.25 oz |
300⁰F for 22 – 27 minutes |
350°F for 28 – 33 minutes |
52 |
| Standard muffin |
#20 Scoop 1.75 oz |
300⁰F for 20 – 25 minutes |
350°F for 25 – 30 minutes |
67 |
| Baking time may vary depending on the oven and the oven load. |
| *Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
