Lemon Cake

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Spring is in the air here *yippee*.

This cake would be perfect to celebrate Easter and of course to celebrate spring.  It is not a light cake…angel food-like…but is dense, a tiny bit tart and full of flavor.  I made it for a brunch at my sister’s house and everyone commented on the flavor and the density and  every piece was gone by the end of the day.

Lemon Cake

1 stick unsalted butter, softened

1 cup sugar

rind of 2 lemons, grated

1 tablespoon lemon juice

1 cup sour cream

2 teaspoons vanilla extract

6 egg whites

pinch of salt

2 cups flour

1 teaspoon baking powder

Lemon glaze

3/4 cup powdered sugar

1/4 cup lemon juice

2 tablespoons butter, melted

Preheat oven to 350 °

1.  Cream butter and 1/2 cup sugar.

2.  Beat in lemon rind, lemon juice, sour cream and vanilla.

3.  In another bowl, beat egg whites with salt until peaks form {until stiff}.

4.  Slowly add remaining 1/2 cup of sugar to egg whites.

5.  In another bowl, mix flour and baking powder.  Add dry ingredients to creamed butter mixture and 1/3 of the egg whites.

6.  Gradually add remaining egg whites, gently folding until mixed.

7.  Pour batter into a greased and floured bundt pan.

8.  Bake for about 55 minutes until toothpick comes out clean.

Glaze

M ix glaze ingredients together and drizzle over cake once it has completely cooled {approximately 1 hour}.

Decorate as desired

 

lemon squeezy hugs, mb

I’m linking up with some of my favorite blogs!

Tempt my Tummy Tuesdays

Lark's Country Heart

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Comments

  1. 5

    says

    My friend makes a cake similar to this but she uses a cake mix. I love this recipe and hope to try it soon. Bookmarked and stumbled.