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Luscious Lemon Cake

Yesterday I went to this massive picnic on a cattle ranch down in Bakersfield. The weather was wonderful and the beer was flowing. The hosts provided the main course while guests (over 200 of them) were asked to bring appetizers, salads, and desserts - which were then laid out on massive correctly-labeled flatbeds. I was delighted by the assortment of food, but overwhelmed at wanting to try it all. When it was dessert time, and I was making my way around the flatbed only tasting different and interesting looking desserts, I was about to pass up a bundt style yellow cake, but at the last minute went in for a bite and thank god I did! It was the best dessert on the table, a moist lemony melts in your mouth cake that was absolutely divine. I called over my friend Jon, who was tasting some brownies a little further down the buffet, and we both agreed that it was delicious and cut ourselves large porky pig portions of the cake. Now I can't stop thinking about lemon cakes and want to give this one a try. Mother's Day is coming up and this will be a great recipe to bookmark so


Lemon Cake
From Diana's Kitchen

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream
Lemon Glaze:
1/4 cup melted butter
2 tablespoons fresh lemon juice
2 cups sifted confectioners' sugar

  1. Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.
  2. Into a bowl, sift together the flour, baking powder and salt; set aside.
  3. In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.
  4. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest.
  5. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently.
  6. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean.
  7. Cool in pan 10 minutes.
  8. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.

Serves 12.

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