As I lay in the recliner working on the newsletter for my agency, TOG nagged courteously reminded me that I have lemons to use before they go to the shriveled fruit afterlife... I'd already made lemon chicken pasta but I desperately wanted lemon cake. I hobbled to the pantry and checked for available ingredients, and realized I had everything I needed to make the following recipe:
Sour Cream Lemon Cake (OMG!)
- 9 Tbsp butter
- 3/4 cup white sugar
- 1 1/2 T grated lemon rind
- 2 eggs, lightly beaten
- 1 1/2 cups self-raising flour
- 1/2 cup sour cream
- 1/2 cup lemon juice
- 1 tsp vanilla
Cream butter, sugar and lemon zest using an electric mixer.
Add eggs and beat well until combined.
Fold through sour cream, SR flour, vanilla and lemon juice.
Pour batter into a greased and lined cake pan (I used a square 8 inch lined with parchment, I forgot to grease anything) and place in a preheated (350*F) oven for 40 minutes or until cake is cooked when tested with a skewer. Cajole youngest daughter into bending over to remove cake from oven.
I removed the cake from the pan after about 10 minutes. Then instead of dusting it with powdered sugar, I made a glaze using the zest of one lemon, the juice of one lemon, 1 tbsp melted butter and maybe a cup or so of confectioners sugar. I poked holes in the cake with a skewer and drizzled like crazy!
Then I had tiny piece after tiny piece. I'll probably need another tiny piece when it's time for the next pain pill...I love lemon cake. And this one is so rich....so flavorful...Oh Baby!
We now return to your regularly scheduled back pain...