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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I made this cake purely as an experiment. Wow did it come through! I had been craving a lemon-flavored something for a while and this completely satisfied it. It's sweet, yet retains that delicious tart lemon zing and flavor. My dad loved it. Ingredients:
1/2 cup butter |
1/2 cup white sugar |
2 eggs |
1/2 cup sour cream |
1 teaspoon vanilla extract |
1 teaspoon freshly grated lemon peel |
1 1/2 cups all-purpose flour |
1/4 cup cornstarch |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
3 tablespoons lemon juice |
2 cups confectioners' sugar |
Directions:
1. Preheat an oven to 325 degrees F (165 degrees C).
2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, and lemon peel. Beat for an additional 2 minutes. Batter will look curdled. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Pour the flour mixture into the egg mixture, mixing until just incorporated. Pour the batter into a prepared 8x4 inch loaf pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes before removing to cool completely on a plate.
4. To make glaze: Whisk together the lemon juice and powdered sugar. Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.
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