Lemon sour cream cake

Lemon sour-cream cake

This lemon sour-cream cake is easy and delicious! A very dense cake that never lasts long in my house.

Ingredients

◆ Two cups all-purpose flour;

◆ Two teaspoons baking powder;

◆ One teaspoon salt;

◆ Two cups white sugar;

◆ One cup butter, at room temperature;

◆ Three eggs;

◆ One cup sour cream;

◆ One large lemon, zested and juiced, divided;

◆ Half cup powdered sugar;

◆ Two tablespoons butter, melted.

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan.
Sift together flour, baking powder, and salt into a bowl.
Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 55 to 60 minutes. Cool on a wire rack for five minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about one hour.
Stir three teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

Nutrition facts

Per serving: 437 calories; protein 4,4g; carbohydrates 56,6g; fat 22,6g; cholesterol 95,1mg; sodium 424mg. — allrecipes