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Buttery Moist Lemon Cake

Here's how you make Buttery Moist Lemon Cake
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  • Servings: 12
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1 lemon, whole (juiced)
  • Lemon zest (from 1 lemon)
  • 3/4 cup butter (room temp... yes 3/4 cup!)
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 cup sour cream (not low-fat or fat-free)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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