Glazed Lemon Sour Cream Cake
1 3/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup unsalted butter at room temperature
1 cup sugar
3 large eggs at room temperature
1 Tbsp minced lemon zest
2 tsp lemon extract
1 cup sour cream
Glaze
1 1/2 cups powdered sugar
1/2 cup strained fresh lemon juice
2 tsp finely chopped lemon zest
Preheat oven to 350°. Grease and flour a lightweight
bundt pan. Sift the flour, baking sodaand baking powder
in a medium mixing bowl. Set aside. In a medium bowl beat
butter and sugar together until light and fluffy, about
4 minutes. Beat in eggs, zest and lemon extract and mix
for 2 minutes at medium speed. Reduce mixer to lowest
speed. Add half the flour mixture and mix until well
combined. Add half the sour cream, mixing constantly, then
the rest of the flour and then the rest of the sour cream.
Pour the mixture into bundt pan and bake 35-40 minutes
or until done. Cool in pan for 10 minutes, then invert onto
a cake rack. Make the glaze. Using a wire strainer, sift
the powdered sugar in a small bowl. Add juice and zest and
whisk to break up any lumps. Place the cake on a wax paper
lined rimmed baking sheet. Use a long skewer to poke holes
in the cake, going almost all the way through to the bottom.
Pour the glaze over slowly, making sure the glaze is absorbed
as you pour. Let the cake come to room temperature.
Submitted by Dee Dee
Cakes, Cookies, Pies & Desserts
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