While perusing recipes one night, I came across a post of a sour cream pound cake made from a cake mix. Someone replied that when she attended culinary school they were taught to add BLOV for depth of flavor. BLOV is 1/2 - 1 tsp. butter, 1/2 tsp. lemon, 1/2 tsp.orange, and 1 tsp. vanilla extracts. Or even add fresh squeezed juices along with the butter and vanilla extracts.
I made a Sour Cream Pound Cake recipe that had been passed to my from Nanaw W. (grandmother) and my Mom, and the added extracts added a lot of flavor to the cake. The best I can describe the cake is that it had a fresh taste. Delicious. I think Sugar Cookies would be great adding these extracts.
BLOV
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