 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
Martha Stewart Living - October 2010 Ingredients:
1/2 cup unsalted butter, room temperature, plus more for pan |
1 1/2 cups all-purpose flour, plus more for pan |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup granulated sugar |
1 tablespoon finely grated lemon zest |
6 tablespoons fresh lemon juice (from 2 lemons) |
3/4 teaspoon ground cardamom |
2 large eggs |
1/2 cup sour cream |
1 1/2 cups confectioners' sugar |
Directions:
1. Preheat oven to 375 degrees.
2. Butter and flour an 8-inch round cake pan.
3. Sift together flour, baking powder, baking soda, and salt.
4. Beat butter, granulated sugar, zest, and cardamom with a mixer on medium-high speed until pale and fluffy.
5. Add eggs, 1 at a time, beating well after each addition.
6. 6. Beat in 3 tablespoons lemon juice.
7. Reduce speed to medium-low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour.
8. Pour batter into cake pan.
9. Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
10. Turn out onto a wire rack. Let cool, top side up.
11. Whisk confectioners' sugar with remaining 3 tablespoons lemon juice until smooth; pour over cooled cake.
|
|