Monday, July 6, 2009

Sour Cream Lemon Cake

I found this recipe on Tangled and True some time ago and I tried it this weekend. What do I have to say except, DE-LISH! Do not pass go, do not collect $200, run and get the ingrediants and make this lovely dessert. This will be my newest go-to dessert.

Sour Cream Lemon Cake
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup butter, room temperature

2 cups sugar
3 eggs
Zest of 1 large lemon

1 cup sour cream

Lemon Glaze

1/4 cup melted butter

2 T fresh lemon juice

2 cups sifted confectioners' sugar

  1. Preheat oven to 325. Generously butter and flour a 10 inch bundt pan.
  2. Into a bowl, sift together the flour, baking powder and salt; set aside.
  3. In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.
  4. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently.
  5. Blend in lemon zest.
  6. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently.
  7. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean.
  8. Cool in pan 10 minutes.
  9. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
NOTE: Image via flickr

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