“In ‘Tate’s Bake Shop Cookbook’ by Kathleen King”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare a 10-inch Bunt pan with lots of pan spray and sprinkle it with granulated sugar (flour will leave an unattractive residue on the cake).
  3. In a medium bowl, combine the flour, baking soda, and salt; set aside.
  4. In a large bowl, cream the butter and sugar until they are light and fluffy.
  5. Add the vanilla and lemon zest.
  6. Mix them together.
  7. Add the eggs one at a time, mixing well after each addition.
  8. Scrape down the sides of the bowl.
  9. Mix the sour cream and lemon juice together; add the flour and sour cream mixture alternately, finishing with the flour.
  10. Spoon the batter into the prepared pan.
  11. Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center.
  12. Glaze: mix all the ingredients in a small saucepan and stir.
  13. Cook them over low heat without stirring until the sugar dissolves.
  14. Turn the heat up to medium and cook the mixture until it becomes syrupy.
  15. Don’t overcook or the syrup will start to turn brown.
  16. When the cake is baked, cool it for 10 minutes in the baking pan and invert it onto a plate.
  17. Slowly pour the glaze over the cake and let it cool.

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