Dinner at the in-laws? Bring this dense, moist, not-too-sweet lemon cake for dessert.
Ingredients:
- 3 c flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 c butter, softened
- 2 c sugar
- 3 eggs
- 1/2 c sour cream
- 1/4 c lemon juice
- 2 Tbsp lemon zest
- 1 tsp vanilla
- 1/2 c buttermilk
Glaze Ingredients:
- 1 1/2 c powdered sugar
- 3 Tbsp lemon juice
Directions:
- Grease and flour a bundt pan. Preheat oven to 325 degrees.
- Whisk together flour, baking powder and salt in a medium bowl.
- Beat butter and sugar together for about 3 minutes until light and fluffy. Beat in the eggs one at a time. Add in the sour cream, lemon juice, lemon zest and vanilla.
- Slowly beat in 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Continue to alternatively mix in the flour and the buttermilk until completely combined.
- Pour into prepared pan and bake for 60 to 75 minutes until a knife inserted into the middle comes out clean (check after 1 hour).
- Allow to cool while preparing the glaze.
- To prepare glaze, whisk together powdered sugar and lemon juice until totally smooth.
- Turn the cake out onto a cooling rack then pour the glaze over top, covering all sides and the top well.
Nutritional Information*
- Servings: 12
- Calories per serving: 419
- Total Fat: 19 g
- Saturated Fat: 11.7 g
- Total Carbohydrates: 56.9 g
- Dietary Fiber: 1.1 g
- Sugar: 34.3 g
- Protein: 5.3 g
*nutritional information estimated using MyFitnessPal
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