Buttery Moist Lemon Cake
Recipe: #25220
November 13, 2016
Categories: Desserts, Cakes, Lemon, Baby Shower, Brunch Mothers Day, Potluck, Oven Bake, Vegetarian, Flour, Butter/Margarine, Kosher Dairy, more
"The most outragiously buttery lemony moist cake!"
Ingredients
Nutritional
- Serving Size: 1 (103.2 g)
- Calories 313.5
- Total Fat - 15.7 g
- Saturated Fat - 9.4 g
- Cholesterol - 87.3 mg
- Sodium - 190.1 mg
- Total Carbohydrate - 40.2 g
- Dietary Fiber - 0.9 g
- Sugars - 25.5 g
- Protein - 4.7 g
- Calcium - 101.1 mg
- Iron - 0.6 mg
- Vitamin C - 9.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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).
Step 4
Spread in the pan. Bake for 25-30 minutes, or until the center springs back when pressed.
Step 5
Cool then dust with powdered sugar if desired.
Tips
No special items needed.