November 13, 2016
Comfort Food, Desserts, Cakes,
13x9 Sheet, 8 or 9 Inch, Dairy, Fruit, Lemon, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Potluck, Summer, Oven Bake, Vegetarian, Make it from scratch, Flour, Butter/Margarine, Kosher Dairy more
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"The most outragiously buttery lemony moist cake!"
Preheat the oven to 325°F (175°C). Butter an 13x9- inch glass cake pan or divide the batter between two 8-inch glass pans.
In a bowl using an electric mixer, cream together the butter and sugar in a large bowl until light and fluffy (there should be no sugar granules remaining). Beat in the 2 whole eggs and one yolk, one at a time. Beat in the lemon juice from 1 whole lemon plus the zest from 1 lemon. Beat in the sour cream until combined.
In a bowl, combine the flour and the baking powder. Add to the creamed mixture beating on lowest speed until just combined (batter will be quite thick).
Spread in the pan. Bake for 25-30 minutes, or until the center springs back when pressed.
Cool then dust with powdered sugar if desired.
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