This cake is moist, sweet and tangy and just bursting with bright lemony flavor. If you are out of cake flour, you can make a substitute by adding 2 tablespoons of cornstarch per each cup of flour. So for this recipe, use 3 tablespoons of cornstarch and a scant 1 1/2 cups of all purpose flour.
Prep time: 15 minutes
Total time: 1 hour
Yield: 8-10 servings
1/2 cup butter, room temperature
1 1/2 cups granulated sugar
2 extra large eggs
2 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons finely grated lemon zest
1/2 teaspoon lemon extract
1 1/2 cups cake flour
1/4 teaspoon baking soda
Pinch of salt
3/4 cup sour cream
2 tablespoons of sour cream
1 tablespoon butter, softened
1 1/4 cup powdered sugar
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1. Preheat oven to 350 degrees and spray a standard loaf pan with cooking spray. Set aside.
2. Beat butter and sugar together until light and fluffy, about five minutes. Add eggs, one at a time, and beat until combined. Mix in lemon juice, lemon zest and extract.
3. Whisk flour, baking soda and salt in a small bowl. Add half to the batter and beat until combined. Then add the sour cream, beating gently, and finally the last portion of the flour mixture. Beat only until just combined. Scrape the sides of the bowl with a rubber spatula and stir to make sure the batter is evenly mixed.
4. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out almost clean. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
5. For icing, beat sour cream and butter together in a small mixing bowl until smooth. Gradually add powdered sugar. Beat in lemon juice and zest and drizzle over the cake. Store cake in the refrigerator.