It's just a lemon cake... geeeezzz...

…well, in my opinion it’s not REALLY just a lemon cake… in fact I despise

lemon cake or lemon “flavored” anything for that matter. THIS cake however

is quite deeeelish.

Here we go… (pre-heat your oven to 375ºF)

1/2 cup unsalted butter, softened but not melted

1 1/2 cups unbleached flour

1 tsp baking powder

1/4 tsp baking soda

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1/2 tsp salt

3/4 cup granulated sugar

3 tbsp grated lemon zest ( 2 tbsp for the cake batter and 1 tbsp for the glaze,

that comes later…)

6 tbsp fresh lemon juice (you can either use juice from the lemons you just

zested above OR, any fresh lemon juice from your favorite food shop would

be dandy)

3/4 tsp ground cardamom (OR, since this spice costs about a billion dollars in

most stores, you can use 1/2 tsp of ground cinnamon and 1/4 tsp of ground

nutmeg)

2 large eggs (and YES, it matters what size eggs you use. Here’s a chart just

in case: http://whatscookingamerica.net/Eggs/EggEquivalent.htm )

1/2 cup sour cream (liquid measure)

1 1/2 cups icing/ confectioners sugar

…and here’s how to put it all together…

Sift, yep, SIFT the flour, baking powder, baking soda, salt and spices together

in a medium bowl. In a standing mixer or large bowl with a hand held mixer

(yeah, you can use a wooden spoon too if you want to build up your

forearms!) Beat butter, granulated sugar and 2 tbsp of lemon zest until it’s light

and fluffy. Add eggs one at a time until totally mixed in then add 3 tbsp of

lemon juice and sour cream. Reduce mixer speed to the lowest setting and

add the flour mixture until just combined then pour batter into a buttered and

floured 8” spring-form cake pan. Bake for 30 minutes (most ovens 30 minutes

will be perfect timing. You can always check “doneness” by inserting a

wooden toothpick into the centre of the cake…if it comes out clean then

consider it done!)

Let the cake cool for about 10 minutes before turning it out onto a wire rack to

completely cool. Now it’s time to make the glaze. In a small bowl whisk

together 3 tbsp lemon juice, 1 1/2 cups of icing/confectioners sugar and 1

tbsp lemon zest. Starting in the very centre of the cake, pour the glaze on the

top and let drizzle down the sides.

There you have it ! Bob’ your Uncle and DONE!