This Lemon Cake is a perfect blend of zesty and sweet, offering a refreshing burst of citrus in every bite. The cake itself is incredibly moist and tender, thanks to the combination of sour cream and freshly squeezed lemon juice.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice (freshly squeezed)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake. Allow the glaze to set before slicing and serving.
