I am so ready for this cold inversion to be over. By making lemon cake yesterday, I was hoping for a little taste of summer, even though summer doesn't appear to be coming very soon.
I can confidently say that this is the best lemon cake you will ever make.
It's kind of a problem because its one of those cakes that uses ingredients you always have in your fridge, so you might find yourself making lemon cake more often than you should ;)
I wish I could remember where the original recipe came from,
but the page its written on is all greasy and wrinkled, so you know it has to be good!
Luscious Lemon Cake
1 cup butter, room temp
2 cups granulated sugar
Zest of 1 lemon (save juice for glaze)
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup sour cream
1/4 cup melted butter
2 Tbsp fresh lemon juice
1 1/2 c confectioner's sugar
>>>Preheat oven to 325. Generously butter and flour a 10-inch bundt pan.
>>>In a bowl, sift together flour, baking powder and salt; set aside.
>>>In a mixing bowl, with an electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down the side of the bowl frequently. Blend in lemon zest.
>>>Add flour mixture to the creamed mixture alternately with sour cream, adding each in three additions, scraping sides of bowl frequently.
>>>Take a lick of the batter (if you aren't scared of raw eggs) ;)
>>>Pour batter into prepared pan. Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan for ten minutes.
>>>Meanwhile, combine lemon glaze ingredients in a bowl with a whisk, blending until smooth.
>>>Carefully invert cake onto a platter and drizzle evenly with glaze.
Now, muster up all the self-control within you to not consume this whole cake
(including 1+ stick of butter) in one day.