GLAZED LEMON-SOUR CREAM CAKE
FOR THE CAKE:
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
1 tablespoon minced lemon zest
2 teaspoons lemon extract
1 cup sour cream
FOR THE GLAZE:
1 1/2 cups powdered sugar
1/2 cup strained fresh lemon juice
2 teaspoons finely minced lemon zest
TO MAKE THE CAKE:
Preheat the oven to 350 degrees F. Butter and flour a 9-inch lightweight Bundt pan.
Sift the flour, baking soda and baking powder together into a medium mixing bowl. Set aside.
In a medium mixing bowl, using an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, minced zest and lemon extract and mix for 2 more minutes.
Reduce the speed to low or pulse with the food processor. Add half of the flour mixture and mix until well combined. Add half of the sour cream, mixing constantly, then add the rest of the flour and sour cream, ending with the sour cream. Pour the batter into the prepared pan.
Bake for about 35-40 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack and remove the pan. Make the glaze while the cake is still warm.
TO MAKE THE GLAZE:
Using a fine-meshed strainer, sift the powdered sugar into a small, non-aluminum bowl. Add the lemon juice and lemon zest and whisk to break up lumps.
TO GLAZE THE CAKE:
Transfer the cake to a rack placed over a rimmed baking sheet lined with wax paper. Using a long skewer, poke holes in the cake at 1-inch intervals, almost going through to the bottom. Slowly pour the glaze over the cake, giving it time to absorb as you pour. Let the cake cool to room temperature. Cut into wedges and serve.
May be made up to three days ahead and freezes well.
Serves 8-10
Adapted from source: The New California Cook by Diane Rossen Worthington and Michael Schwab
FOR THE CAKE:
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
1 tablespoon minced lemon zest
2 teaspoons lemon extract
1 cup sour cream
FOR THE GLAZE:
1 1/2 cups powdered sugar
1/2 cup strained fresh lemon juice
2 teaspoons finely minced lemon zest
TO MAKE THE CAKE:
Preheat the oven to 350 degrees F. Butter and flour a 9-inch lightweight Bundt pan.
Sift the flour, baking soda and baking powder together into a medium mixing bowl. Set aside.
In a medium mixing bowl, using an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, minced zest and lemon extract and mix for 2 more minutes.
Reduce the speed to low or pulse with the food processor. Add half of the flour mixture and mix until well combined. Add half of the sour cream, mixing constantly, then add the rest of the flour and sour cream, ending with the sour cream. Pour the batter into the prepared pan.
Bake for about 35-40 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack and remove the pan. Make the glaze while the cake is still warm.
TO MAKE THE GLAZE:
Using a fine-meshed strainer, sift the powdered sugar into a small, non-aluminum bowl. Add the lemon juice and lemon zest and whisk to break up lumps.
TO GLAZE THE CAKE:
Transfer the cake to a rack placed over a rimmed baking sheet lined with wax paper. Using a long skewer, poke holes in the cake at 1-inch intervals, almost going through to the bottom. Slowly pour the glaze over the cake, giving it time to absorb as you pour. Let the cake cool to room temperature. Cut into wedges and serve.
May be made up to three days ahead and freezes well.
Serves 8-10
Adapted from source: The New California Cook by Diane Rossen Worthington and Michael Schwab
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