Sour Cream Blueberry and Lemon Pound Cake One of my favorite ingredients to use for a moist, delicious pound cake is sour ...

Such FUN!! This Lemon Blueberry Cake with Sour Cream just melts in your mouth and is full of refreshing, delicious flavor. My family could not stop raving about it. In fact….we got away with ...

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...

Using a freestanding mixer or electric hand-held mixer, cream together ... the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes. Mix the remaining lemon juice with ...

I've spent years making all of Ina Garten's recipes. Here are the chef's best breakfast recipes, from truffled scrambled eggs ...

We tried Ina Garten's outrageous brownies, Beatty's Chocolate Cake, and the dessert she said was so good it'd make grown men ...

It is at its best if you use homemade lemon curd. This is a fatless sponge but the cream makes it extra special.” It takes roughly 10 minutes to prepare this cake before it goes in the oven for ...

The lemon syrup that is poured over these puddings ... It also works with oranges instead of lemons and you can replace the sour cream with yoghurt. You can bake the puddings in advance but ...

This slice lasts 2-3 days but can be frozen up to two months if you wrap individual slices in plastic wrap and freeze. The individual serves are perfect to pack, still frozen, in lunchboxes as ...

Cool completely. BEAT cream cheese and butter with mixer until well blended. Gradually beat in sugar. REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake ...