Last night we had some friends over for dinner and a basket of lemons that need to be juiced so it seemed like the perfect occasion to try this out. I was not disappointed in this cake- it turned out moist and had the perfect lemon flavor, we garnished it with whipped cream and berries.
I was rushing to get this in the oven so I did not sift the dry ingredients and I used regular flour instead of cake flour. Also, I had no idea what a 16 cup tube pan was so I used a loaf pan and made two loaves of the cake. After an hour of baking I would check every five or ten minutes to see if it was done.
For those of you who are like me and do not know what a tube pan is, apparently it is just a pan with a tube in the middle like an angel food cake pan or a bundt pan. Chris looked it up for me after the fact.
Ingredients
- 3 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups sugar
- 6 eggs, room temperature
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon peel
- 1 cup sour cream
Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)
Recipe from epicurious.com
