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.
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)
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.
2 comments:
Yum, this looks so good!
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