I received 12 lemons at church this Sunday and decided to find some good recipes to cook. We had lemon, garlic, basil marinated grilled chicken last night, Chinese Lemon Chicken tonight with this cake and fresh lemonade. I still have 3 lemons left. I shall see what the future of those lemons holds.
Ingredients
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup butter, room temperature
2 cups sugar
3 eggs
grated zest of one large lemon
1 cup sour cream
Lemon Glaze:
1/4 cup melted butter
2 Tablespoons fresh lemon juice
2 cups sifted confectioners' sugar
Directions
Preheat oven to 325 degrees. Generously spray cake pan.
Into a bowl sift together flour, baking powder and salt; set aside
In a mixing bowl cream, 1 cup butter and sugar, beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Pour batter into prepared cake pan. Bake for 55 to 65 minutes, or until a cake tester interted near the center comes out clean. While it cools, combine the lemon glaze ingredients in a bowl, blending until smooth. Drizzle evenly over cake.
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