Buttery Moist Lemon Cake

12
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"The most outragiously buttery lemony moist cake!"

Original recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

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