In early March I catered for a family that gathered for a full weekend together. Over the course of the weekend we made sure that they had a self-serve area with hot & cold beverages, fruit and assorted baking. Every time we’d add something to the mix, they’d check out the new offerings. We made sure that there was a range of baking to get them through their time together. One item was this lemon cake. We presented it on a large pedestal cake plate with a dome. Put out just after lunch on the Saturday, it dwindled down to two slices by mid-afternoon.
I made it again this weekend in a very successful gluten free version, and once again watched as piece by piece it got eaten. It’s very lemony, dense like a pound cake, and super moist.Click here for printable version
2 c all-purpose flour (I used 2 c of Cup 4 Cup all-purpose Gluten Free flour)
2 t baking powder
1 t salt
1 c butter, at room temperature
2 c sugar
grated zest of one large lemon (use juice of lemon for the icing)
1 c sour cream or plain Greek yogurt
¼ c melted butter
juice of one large lemon
2 c sifted icing sugar
Preheat the oven to 325° with the rack in the center of the oven.
In a medium sized bowl, whisk together the flour, baking powder and salt.
In the bowl of a mixer, cream the butter.
Add the flour mixture alternately with the sour cream (or yogurt if using).
Using three additions of flour, mix in half the sour cream after each of the first and second additions of the flour mixture, and finish with the third addition of the flour mixture. Scrape the sides of the bowl after each addition.
Coat a 10-cup Bundt pan with cooking spray.
Bake for 55 minutes in the center of the oven, or until a wooden pick comes clean when inserted into the center of the cake.
When the cake has cooled, move it to a serving plate.
Mix up the glaze, by beating the melted butter, lemon juice and icing sugar together until smooth.
Spread over the top half of the cake, swirling to finish.