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.
- 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
- ⅓ cup white sugar
- 2 tablespoons lemon juice
- 2 tablespoons hot water
- anPreheat oven to 350 degrees.
- 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.)
- Combine the flour, baking soda, baking powder and salt in bowl and set aside.
- Beat the egg whites until soft peaks form. Set aside.
- 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.
- Add the flour mixture to the creamed butter, alternating with buttermilk.
- Fold in the egg whites.
- 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.)
- Bake at 350 degrees for about 25-30 minutes or until top is golden and cake springs back when touched in center.
- 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.
- 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.