Spiced Lemon Cake

Name: Spiced Lemon Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 1 cake, 8 serving(s)
Ingredients: 1/2 cup unsalted butter, room temperature, plus more for pan; 1 1/2 cups all-purpose flour, plus more for pan; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup granulated sugar; 1 tablespoon finely grated lemon zest; 6 tablespoons fresh lemon juice (from 2 lemons); 3/4 teaspoon ground cardamom; 2 large eggs; 1/2 cup sour cream; 1 1/2 cups confectioners' sugar

Submitted by Chef #1082664

"Martha Stewart Living - October 2010"

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Ready In:: 1hr 30mins
Ingredients:: 12
Yields:: 1 cake
Serves:: 8

ingredients

¹⁄₂ cup unsalted butter, room temperature, plus more for pan
1 ¹⁄₂ cups all-purpose flour, plus more for pan
1 teaspoon baking powder
¹⁄₄ teaspoon baking soda
¹⁄₂ teaspoon salt
³⁄₄ cup granulated sugar
1 tablespoon finely grated lemon zest
6 tablespoons fresh lemon juice (from 2 lemons)
³⁄₄ teaspoon ground cardamom
2 large eggs
¹⁄₂ cup sour cream
1 ¹⁄₂ cups confectioners' sugar

directions

Preheat oven to 375 degrees.
Butter and flour an 8-inch round cake pan.
Sift together flour, baking powder, baking soda, and salt.
Beat butter, granulated sugar, zest, and cardamom with a mixer on medium-high speed until pale and fluffy.
Add eggs, 1 at a time, beating well after each addition.
6. Beat in 3 tablespoons lemon juice.
Reduce speed to medium-low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour.
Pour batter into cake pan.
Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
Turn out onto a wire rack. Let cool, top side up.
Whisk confectioners' sugar with remaining 3 tablespoons lemon juice until smooth; pour over cooled cake.