Wednesday, September 3, 2008

Lemon Cake

Another dessert.. I promise we don't eat desserts all the time. I just haven't updated in awhile =) I pulled this one from Erin's Eats as well and I think I'll definitely be making it again. This cake has a strong lemon flavor from the glaze which I really thought balanced out the subtle flavor in the cake from the lemon zest. I served this with strawberries and whipped cream for Labor Day and it was really good. I made this cake on Saturday so by Monday the flavor was so good.

(Source: Erin's Eats)

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces sour cream
1 1/3 cups sugar, dividied
3 large eggs
2 teaspoons grated lemon zest (approximately 1 1/2-2 lemons)
1/2 teaspoon vanilla extract
1/2 cup vegatable oil
1/3 cup freshley 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.