Glazed Lemon Sour Cream Cake
For the cake batter, Worthington uses lemon extract instead of lemon juice. A lemon syrup poured onto the warm cake infuses it with additional flavor.
The original recipe calls for inverting the cake onto a wire rack and then pouring the syrup on top. I found it easier to leave the warm cake in the pan and pour the syrup onto the "bottom" of the cake, so the recipe below reflects that.
You can dress this cake up or down. I served this cake with raspberries, whipped cream and a quick raspberry coulis made by crushing fresh raspberries and mixing in some of the lemon syrup. The next morning though, the kids just cut thick slices and ate them out of hand!
We'd like to add to our list, so feel free to share your favorite lemon cake recipes in the comments below!
Glazed Lemon Sour Cream Cake
Adapted from The New California Cook by Diane Rossen Worthington
Makes one 9" bundt cake
Preheat the oven to 350°F. Grease and flour a 9" lightweight bundt pan.
In a medium mixing bowl, sift together:
1 3/4 cups all-purpose flour (228g)
1 teaspoon baking soda
1 teaspoon baking powder
In a stand mixer bowl or food processor fitted with the metal blade, beat until light and fluffy, about 4 minutes:
1 cup unsalted butter at room temperature (2 sticks)
1 cup sugar (200g)
Add and beat into the creamed butter-sugar mixture for about 2 minutes:
3 large eggs at room temperature
1 tablespoon lemon zest
2 teaspoons lemon extract
Reduce mixer to lowest speed and add half the flour mixture. Mix until well combined. With the mixer running, add half of :
1 cup sour cream
Then add the remaining flour and finally the last 1/2 cup of sour cream.
Spoon the mixture into the prepared bundt pan, leveling with an offset spatula if needed.
Bake for 35-40 minutes (I needed 55 minutes), or until a skewer or cake tester inserted into the center of the cake comes out clean.
While the cake is baking, prepare the glaze. Put into a wire strainer set over a small non-reactive mixing bowl:
1 1/2 cups powdered sugar (180g)
With the back of a spoon, press the powdered sugar thru the strainer breaking up any small lumps.
Add to powdered sugar and whisk until smooth:
1/2 cup strained fresh lemon juice
2 teaspoons finely chopped lemon zest
Using a long skewer, poke holes in the warm cake (still in the bundt pan) at 1-inch intervals. Try not to poke all the way through the bottom. Slowly pour the glaze over the cake, making sure it's absorbed as you pour. Let the cake come to room temperature, then invert onto a serving plate.
You can bake this cake up to 3 days in advance. Keep at room temperature, tightly covered. Or freeze for up to 2 months, tightly wrapped in aluminum foil.
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