Lemon Cake with Sour Cream Frosting

So yesterday was my birthday. A big birthday with a big number. How can I be 40 years old already? So in the spirit of still feeling spritely, fresh and bright (yes … yes … I know age is just a number) I made myself a lemon cake for the birthday candles to adorn. Holla to all you other moms that … ahem … *get to* make your own birthday treats.

This was the first time I tried this recipe from 5BoysBaker and it is definitely Cotton-Kong household approved. I used a basic sour cream for the frosting recipe but 5BoysBaker suggest a sour cream lemon frosting here.

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CAKE INGREDIENTS


Cake:

  • 1½ cups sifted flour
  • ¾ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 2 eggs , separated
  • ½ cup butter, softened
  • ½ cup white sugar
  • finely grated zest of one lemon
  • 3 Tbsp. fresh lemon juice
  • ¾ cup buttermilk

Lemon Syrup:

  • ⅓ cup white sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons hot water

CAKE INSTRUCTIONS

  1. anPreheat oven to 350 degrees.
  2. Spray a 8×8-inch baking pan with non-stick spray. I like the line the bottom with parchment paper cut to fit so that the baked cake is easier to remove. Set aside the prepared pan. (NOTE: I like petite cakes so I used two 6″diameter glass Pyrex dishes.)
  3. Combine the flour, baking soda, baking powder and salt in bowl and set aside.
  4. Beat the egg whites until soft peaks form. Set aside.
  5. Cream the butter and sugar in a large bowl until light d fluffy. Add the egg yolks to the butter mixture one at a time, beating well. Add the lemon zest and lemon juice, mix until combined.
  6. Add the flour mixture to the creamed butter, alternating with buttermilk.
  7. Fold in the egg whites.
  8. Spread the batter evenly in a greased 8×8 inch pan. (NOTE: Since I use the 6″ baking dishes, I divide the batter evenly between the two dishes and usually reserve a little batter to make a few cupcakes, too.)
  9. Bake at 350 degrees for about 25-30 minutes or until top is golden and cake springs back when touched in center.
  10. Remove from oven and run a knife around the edges of the pan. Poke holes in cake with a fork or a skewer, making sure not to go all the way through the cake.
  11. For Syrup: Combine all syrup ingredients until sugar dissolves, s
    poon over cake while still warm. Let cool and remove from pan.

SOUR CREAM FROSTING:

  • 2.5 cups powdered sugar
  • 1/4 cups butter, softened
  • 1/3 cups sour cream
  • Milk, if needed to get desired consistency

(NOTE: I usually add more or less sour cream and milk depending on the consistency I want.)

Combine all ingredients in a bowl and mix until smooth. Frost cake when completely cooled.

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