Lemon Cake

Well, lemon is not something I typically crave. However, 2 large lemons were staring at me in the fridge, so I decided to search for a recipe to use them up. I love lemon chicken, but I wanted something sweet instead.

This cake-like loaf came out great! The texture is great and the flavor from the lemon-sugar glaze is so satisfying. Can't wait until Matt gets home to try this one!

I found a variety of recipes online, and took a little something from each one.

Enjoy, because I know I did!

LEMON CAKE

INGREDIENTS:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

8 ounces sour cream

1 1/3 cups sugar, divided

3 large eggs

2 teaspoons grated lemon zest (approximately 1 1/2 - 2 lemons)

1/2 teaspoon vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice (approximately 2 large lemons)

DIRECTIONS:

Preheat your oven to 350 degrees. Grease a loaf pan and line the bottom with parchment paper.

In a small bowl, mix together the flour, baking powder and salt. In a medium bowl, mix together 1 cup of sugar, sour cream, eggs, lemon zest and vanilla.

Slowly mix the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it is mixed together well.

Pour the batter into the prepared pan and bake for 50 - 60 minutes, or until a toothpick placed in the center of the loaf comes out clean.

While the cake is cooking in the oven, cook 1/3 cup lemon juice and the remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Cover a baking rack with wax paper and carefully place the loaf on the rack. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow for it to soak in.

Cool and serve.