We’ve had a weekend of rain here which is good because we need it, but bad for baseball and yard work. It’s a little depressing when you have to be wrapped up in blankets to stay warm at baseball games and when your heater comes on in the middle of May, I am ready for warmer temps, blue skies and sunshine.
I really, really love, anything lemon and it’s that time of year when I gravitate to any and all recipes with the word lemon in them. Plus I decided if I made something lemony, maybe that would make it seem more like spring around here. This lemon cake was pretty amazing. It’s dense but moist, not to tart and not too sweet. And the lemon sour cream icing, ummm it’s pretty dang fabulous. I could do a face plant in it and be in lemon icing heaven.
Don’t be surprised to see a few more lemon recipes show up around here, I just can’t help myself. My must-make-lemon-recipe-list is pretty long, so if you’re not a lemon fan, I’m really sorry and I think you should possibly have those taste buds of your examined.
Enjoy your week!Print
A delicious lemon cake frosted with a lemon sour cream icing. This cake just screams spring/summer. erfect cake for any occassion.
- 1 1/2 cups sifted flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs (, separated)
- 1/2 cup butter (, softened)
- 1/2 cup sugar
- finely grated zest of one lemon
- 3 Tbsp. fresh lemon juice
- 3/4 cup buttermilk
- 1/3 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons hot water
- Lemon Icing
- 2 1/2 cups powdered sugar
- 2 Tbsp. butter (, softened)
- 3 Tbsp. sour cream
- Pinch of salt
- 2 tablespoons lemon juice
- Milk (, if needed to get desired consistency)
For the cake:
- Spray a 8×8-inch baking pan with non-stick spray. Set aside. Preheat oven to 350 degrees.
- Combine the flour, baking soda, baking powder and salt in bowl and set aside.
- Beat the egg whites until soft peaks form. Set aside.
- Cream the butter and sugar in a large bowl until light and fluffy. Add the egg yolks to the butter mixture one at a time, beating well. Add the lemon zest and lemon juice, mix until combined.
- Add the flour mixture to the creamed butter, alternating with buttermilk.
- Fold in the egg whites. Spread the batter evenly in a greased 8×8 inch springform pan. Bake at 350 degrees for about 25-30 minutes or until top is golden and cake springs back when touched in center. Remove from oven and run a knife around the edges of the pan. Poke holes in cake with a fork or a skewer, making sure not to go all the way through the cake.
- Combine all syrup ingredients until sugar dissolves, spoon over cake while still warm. Let cool and remove from pan.
- Combine all ingredients in a bowl and mix until smooth. Frost cake when completely cooled.
- Category: Cakes & Cupcakes
Recipe Source: Adapted from A Bountiful Kitchen