Tuesday, April 26, 2016


When I was a child, I remember my mom making a 1-2-3-4 pound cake. I wonder how many of you remember that cake recipe? 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs.
This is based on that recipe but with the addition of lemon juice and zest, half of the sugar, and a little less flour, and sour cream . . . for a super moist lemony cake.

1 cup or 2 sticks unsalted butter, room temperature
1 cup granulated sugar

4 large eggs
1 t pure vanilla extract
1 t lemon extract
Grated zest of 1 lemon
¼ cup fresh squeezed lemon juice
½ cup buttermilk
½ cup sour cream

2 ½ cups pastry or all-purpose flour
1 t baking powder
½ t baking soda
1 t sea salt

Preheat oven to 325 degrees F.

In the bowl of an electric mixer, fitted with a paddle, cream butter and sugar.
Crack eggs into a small bowl or glass measuring cup.
While mixer is still running, add eggs, one at a time. 
In the same small bowl or measuring cup, whisk together the vanilla extract, lemon extract, lemon zest, lemon juice, buttermilk, and sour cream.
Gradually add this to the mixer.

Sift flour with baking powder and baking soda into a bowl then add the salt and slowly add to mixer.

Mix until well incorporated, scraping down the bowl once in between.
With a rubber spatula, transfer batter to a greased loaf pan and bake for 55 to 60 minutes.

Lemon Icing
1½ cups confectioners’ sugar
2 T unsalted butter, softened
3 to 4 T whole milk
2 t lemon extract

Mix the above ingredients in a small bowl until smooth.
When cake is cool, spread the top with the icing.
Let the icing set up before slicing.