Luscious Lemon Cake.

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

3 eggs

Zest of 1 lemon (save juice for glaze)

 2 cups all purpose flour

2 tsp baking powder

1 tsp salt

1 cup sour cream

Lemon glaze:

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.

♥