This Lemon Cake is the perfect balance of light and refreshing, with a sweet, tangy flavor that is sure to please. The addition of lemon zest and sour cream gives the cake its distinct moisture and a delightful citrus kick. Whether you’re baking for a special celebration or just craving a zesty dessert, this cake is easy to make and delivers on taste. The combination of ingredients creates a soft, tender crumb, making it ideal for both casual gatherings and elegant occasions. This cake can be enjoyed on its own, dusted with powdered sugar, or dressed up with frosting for a more decadent touch. It’s a versatile dessert that pairs well with tea or coffee, making it a great choice for afternoon gatherings.
Ingredients (Serves 12-16):
- 3 cups all-purpose flour
- 1 package of instant lemon pudding mix
- ½ tsp salt
- ¼ tsp baking soda
- 1½ cup butter (softened)
- 2¾ cup granulated sugar
- 6 large eggs
- 2 tsp pure vanilla extract
- 1 (8 oz) container sour cream
- 2 tbsp fresh lemon zest
Instructions:
- Preheat your oven to 325°F (165°C).
- In a medium-sized mixing bowl, combine the all-purpose flour, instant lemon pudding mix, salt, and baking soda. Stir well and set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pure vanilla extract and fresh lemon zest, and mix until well combined.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream. Mix well after each addition until fully combined.
- Pour the batter into a greased and floured 10-inch bundt pan or two 9-inch round cake pans.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 15 minutes.
- Invert the cake onto a wire rack and let it cool completely before frosting or serving.
Nutritional Insights & Dietary Considerations:
This Lemon Cake is a deliciously rich treat that combines the tang of lemon with the sweetness of butter and sugar. It offers a good amount of carbohydrates and fats, making it an energy-boosting dessert. However, it’s important to note that this cake is not suitable for those on low-sugar or low-fat diets due to its high sugar and butter content. If you’re looking for a dairy-free or gluten-free alternative, you can try substituting with the appropriate ingredients, though the texture may vary.
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