Anita’s Sour Cream Lemon Cake
Ingredients
3 cups cake flour, sifted
2 cups brown sugar
2 sticks unsalted butter, room temperature
1/2 cup sour cream, room temperature
5 lemons’ zest
1/2 cup fresh lemon juice
4 large eggs, room temperature
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon kosher salt
1 teaspoon lemon extract
Preparation
- Preheat oven at 350 grades Fahrenheit. Grease with butter and flour a 9 inches round cake pan.
- Using an electric mixer at medium speed, cream butter and brown sugar until light and very fluffy.
- Add eggs one at a time, mix well and incorporate lemon zest.
- In a large bowl place sifted cake flour, baking soda, baking powder, and salt. Set aside.
- In a medium size bowl mix sour cream, lemon juice, and lemon extract.
- Add into your batter the flour mix alternating with sour cream mixture ending with the flour mixture until creamy.
- Bake for about 40-45 minutes until tooth pick comes out clean.
- Remove from oven and let it cool for about 20 minutes.
- Place into a cake stand or plate.
Note: You can drizzle a light lemon glaze on top: Mix in a small saucepan 1 cup of confectioner sugar with 2 Tablespoons of fresh lemon juice over the stove until sugar completely dissolves.