Spiced Lemon Cake

Name: Spiced Lemon Cake
Prep time: 15 min
Total time: 60 min
Ingredients: 1 stick unsalted butter, room temperature, plus more for pan; 1.5 cups all-purpose flour, plus more for pan; 1 teaspoon baking powder; 0.25 teaspoon baking soda; 0.5 teaspoon salt; 0.75 cup granulated sugar; 1 tablespoon finely grated lemon zest plus 6 tablespoons fresh lemon juice (from 2 lemons); 0.75 teaspoon ground cardamom; 2 large eggs; 0.5 cup sour cream; 1.5 cups confectioners' sugar

4.3

(27)

8 Reviews

By

Martha Stewart Editors

Updated on April 15, 2020

Prep Time:

15 mins

Total Time:

1 hrs

Yield:

1 8-inch cake

Cardamom lends a flowery note to this spiced lemon cake, made with the zest and juice of two lemons. Once cooled, drizzle with a sugary lemon icing.

Ingredients

1 stick unsalted butter, room temperature, plus more for pan
1 ½ cups all-purpose flour, plus more for pan
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
1 tablespoon finely grated lemon zest plus 6 tablespoons fresh lemon juice (from 2 lemons)
¾ teaspoon ground cardamom
2 large eggs
½ cup sour cream
1 ½ cups confectioners' sugar

Directions

Preheat oven to 375 degrees. Butter and flour an 8-inch round cake pan. Sift together flour, baking powder, baking soda, and salt.
Beat butter, granulated sugar, zest, and cardamom with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 3 tablespoons lemon juice. Reduce speed to medium-low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Pour batter into cake pan.
Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Turn out onto a wire rack. Let cool, top side up. Whisk confectioners' sugar with remaining 3 tablespoons lemon juice until smooth; pour over cooled cake.