Happy New Year!! I figured I’d ring in the new year with cake…makes sense right? A couple of days ago, some family came over to visit. Of course, there’s the obligatory “you’ve grown up so much! What year are you in now for university? What are your future plans?!” Scary stuff that last one. But I digress. Ooh cake time!
I remember when we were younger, my cousin and I would play the funniest pretend games. One time, she brought over her brand-spankin-new easy bake oven. Super exciting stuff!!!! First thing we baked using that 100-watt lightbulb, chocolate chip cookies! Back then, I thought, “this is the best thing ever!!!” I guess you could call this baking session with my cousin, nostalgia; or you can call it what it is: we like dessert, I’ve got sour cream and lemons, let’s bake this!!!! (*shehulk voice*).
^oops, there isn't any baking soda in this recipe...
Sour Cream Lemon Cake
2 cup flour
2 tsp baking powder
1 tsp salt
1 cup sour cream
1 cup butter
1½ cup sugar
zest of 1 lemon
Step four: Mix until incorporated. (By “3:2”, I mean add dry, wet, dry, wet, dry).
Step six: Bake in a preheated oven at 325oF for 55-60 min, or until a toothpick inserted into the centre of the cake comes out clean.
¼ cup butter, melted
3 tbsp lemon juice
¾ cup icing sugar
1. Mix all ingredients together.
2. Drizzle over cake.
This cake has a texture that is similar to a cross between a sponge cake and pound cake; both dense but light at the same time. The sour cream keeps it perfectly moist. For me, this recipe is definitely a keeper. No candles to blow out, but I wish you all a great year ahead! Make those new year’s resolutions happen! Stick to them!