Good morning, Friends!
First off I have a good excuse for not posting: I am back in school full time. And seeing as I am an ex-homeschooled high schooler, it has taken me quite a while to get in the swing of things. Actually I need to stop talking because I am late to class.
Adapted from this recipe.
- 1 cup (2 sticks) unsalted butter, softened, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 3/4 cup sour cream
- Zest of 3 meyer lemons, finely grated
- 1/3 cup fresh lemon juice (about 3 lemons)
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups sugar
- 5 large eggs
- Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
- In a small bowl (or liquid measuring cup), combine sour cream with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- With mixer on low, add flour mixture in three parts alternately with the sour cream mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
- Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
- Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
- 2 cups powdered’ sugar
- 3 to 4 tablespoons fresh lemon juice
- Place confectioners’ sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice.