Moist Lemon Cake

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 5/8 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Confectioners' sugar
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 cup Sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Milk
  • 1/4 cup Sour cream

Found on livingsweetmoments.com

Description

Directions

• Preheat oven to 350 degrees Fahrenheit
• Butter and flour a 9-inch cake pan
• In a bowl, mix the flour, baking soda, and salt
• In the bowl of a mixer, add the butter and sugar and mix on medium-high speed for 3-4 minutes or until the mixture becomes light and fluffy
• Add the eggs one a time beating well after each addition
• Add the lemon zest and lemon juice. Mixture will look curdled, dont worry, itll fix itself once you add the dry ingredients
• Add the sour cream
• Alternate the dry ingredients with the milk, starting and ending with the flour mixture
• Once everything is mixed, pour the batter into a prepared pan and use a spoon to make it smooth on top
• Bake for 35-45 minutes or until a skewer inserted in the middle of the cake comes out clean
• Remove from and let the cake cool on a rack
• For Lemon Syrup
• In a small saucepan combine the lemon juice and sugar until the sugar has completely dissolved and mixture starts to boil
• Remove from heat
• After the cake has cooled for 30 minutes, invert it on a cake plate
• Slowly pour the hot syrup on top of the warm cake. Allow the cake to cool completely and the liquid gets absorbed
• For Lemon Glaze
• Place the confectioners sugar in a bowl
• Add the lemon juice and mix with a fork or spoon making sure there are no lumps
• Spoon the glaze on top of the cooled cake
• Enjoy!