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I am made of win!
I made a lemon cake. It's currently baking, but in case anyone's interested (please note, I googled this recipe--I didn't make up the recipe.):
Ingredients:
* 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
Preparation:
Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.
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. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. 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. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
Ingredients:
* 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
Preparation:
Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.
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. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. 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. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
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