Lightweight Bundt pans distribute heat more evenly, so invest in one if you do a lot of baking. I like the way this cake freezes and usually keep one on hand for last-minute emergencies.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon minced lemon zest
- 2 teaspoons lemon extract
- 1 cup sour cream
- Glaze:
- 1 1/2 cups powdered sugar
- 1/2 cup strained fresh lemon juice
- 2 teaspoons finely minced lemon zest
Directions
1. Preheat the oven to 350°f. Butter and flour a 9-inch lightweight Bundt pan.
2. Sift the flour, baking soda, and baking powder together into a medium mixing bowl. Set aside.
3. In a medium mixing bowl, using an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and granulated sugar together until light and fluff about 4 minutes. Beat in the eggs, minced zest, and lemon extract and mix for 2 more minutes.
4. Reduce the speed to low, or pulse with the food processor. Add half of the flour mixture and mix until well combined. Add half of the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream.
5. Pour the batter into the prepared pan. Bake for about 35 to 40 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack and remove the pan. Make the glaze while the cake is still warm.
6. To make the glaze, using a fine-mesh strainer, sift the powdered sugar into a small, nonaluminum mixing bowl. Add the lemon juice and minced zest and whisk to break up any lumps.
7. Transfer the cake to a rack placed over a rimmed baking sheet lined with wax paper. Using a long skewer, poke holes in the cake at 1-inch intervals, almost going through the bottom. Slowly pour the glaze over the cake, giving it time to absorb as you pour. Let the cake cool to room temperature. Cut into wedges and serve.
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Submitted 4/27/06.
Source: The New California Cook
Submitted By: b smith
Glazed Lemon-Sour Cream Cake