Lemon cake

Prep time; 15 mins
Cooking time; 55 mins
Total time; 1 hour 10 mins
Recipe inspiration; seasonsandsuppers 



1/2 cup butter at room temperature
1 cup white sugar
3 large eggs (at room temperature)
2 tablespoons lemon zest 
1 tablespoon lemon juice
2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup sour cream (removed from fridge 15 minutes before using)


1 cup powdered sugar
1 tablespoons lemon juice (plus more as needed)


Preheat oven to 165 degrees C. Grease and flour a loaf pan, put aside. Grate lemon zest; squeeze lemon juice

Sift the flour, baking soda, baking powder and salt into a large mixing bowl with a sieve

In another large bowl, beat together the sugar and butter until light and fluffy

Beat in the eggs one at a time, until fluffy and aerated. Add vanilla, lemon zest and lemon juice; mix well

Add the flour mixture alternating with the sour cream ending with the flour; mix until well incorporated

Pour the batter into the prepared loaf pan. Bake for 55 minutes in a preheated oven. Remove from oven, let it cool for about 15 minutes

While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth

Remove cake from the loaf pan. Drizzle the glaze over the cake while still warm

Cool completely before serving. Serve as you wish


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