Lemon Sour Cream Cake
Description
This moist and dense cake is made with sour cream, flavored with tart lemon zest, and topped with a sweet, lemony glaze. It will not last long in your house!
Ingredients
•
2 cups all-purpose flour
•
2 teaspoons baking powder
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1 teaspoon salt
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2 cups white sugar
•
1 cup butter, at room temperature
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3 eggs
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1 cup sour cream
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1 large lemon, zested and juiced, divided
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1/2 cup powdered sugar
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2 tablespoons butter, melted
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan, such as a Bundt (R) pan.
2
Sift together flour, baking powder, and salt in a bowl.
3
Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
4
Bake in the preheated oven until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
5
Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over cooled cake.