Sour Lemon Cake
cake
2 sticks unsalted butter
1 1/2 cups sugar
4 large eggs
3 cups sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
grated zest of 2 lemons
glaze
1/3 cup lemon juice (about three lemons)
1/2 cup sugar
zest of one lemon
Preheat oven to 350. Butter and flour a 9 inch round cake pan.
Cream the butter and sugar until light and fluffy. Beat in eggs one at a time. Sift together flour, baking powder and salt. Add flour mix to butter mix, alternating with milk. Stir in the lemon zest.
Pour batter into prepared pan and bake for one hour or until cake tester comes out clean.
While cake is baking, stir together glaze ingredients until sugar is dissolved.
Once cake is done, remove from the oven and allow cake to cool in the pan for a few minutes and then turn out onto rack .
Brush glaze onto cake, repeating if necessary to use all of the glaze. Allow cake to finish cooling.
From Collected Recipes for Everyday by Martha Stewart.
Thanks Jan!!
