Ingredients for Double Lemon Cake
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- Kosher Salt
- Unsalted Butter
- 1 1/3 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice + 1/3 cup fresh lemon juice
- Lemons, Zest Of
- 1 cup sour cream
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How to Make Double Lemon Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch tube or bundt pan.
- In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/3 cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Stir in 1/4 cup fresh lemon juice and the zest of 3 lemons.
- Gradually add the dry ingredients and 1 cup sour cream to the wet ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined using a rubber spatula.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto a serving plate.
- While the cake is cooling, prepare the glaze: In a small saucepan, combine 1/3 cup fresh lemon juice and 2/3 cup granulated sugar.
- Cook over medium heat, whisking constantly, until the sugar dissolves and the glaze slightly thickens.
- Stir in the zest of 1 lemon.
- Once the cake has cooled slightly, prick it all over with a long skewer or toothpick.
- Pour or brush the warm glaze evenly over the cake.
- Allow the cake to cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
84g
Fat
47g
Carbs
13g
