Lemon Sour Cream Cake

This lemon sour cream cake is simple, light, and moist. It’s flavor comes from the addition of lemon juice and zest, and richness from the sour cream. I topped mine with a quick lemon glaze, but it’s also wonderful with a light dusting of confectioner’s sugar.

• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 1/2 tablespoons lemon zest
• 1/4 cup lemon juice
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
• 1/2 cup vegetable oil
• 1 1/4 cups confectioner’s sugar
• 2 to 3 tablespoons lemon juice
• 1/2 tablespoon lemon zest

1. Preheat oven to 350º, grease and flour a 9″ cake pan.
2. In a small bowl, which the flour, baking powder, baking soda, and salt – set aside.
3. In a large bowl, using your hands, rub the granulated sugar and lemon zest together to release the lemon oils into the sugar.
4. Add the eggs, vanilla, then the sour cream and oil. Add flour mixture until just combined. Pour into prepared pan and bake for 35 to 45 minutes, test with a toothpick.
5. Let cool for 20 minutes before turning out on a wire rack to cool completely.
6. Whisk the confectioner’s sugar with lemon zest and 2 tablespoons of lemon juice, adding more if needed. Pour over cake.