This cake was a request from my very best friend Jessie, she has always been there for me, and is an amazing person and friend. This lemon cake is just as bright and sweet as her personality!
I found the recipe on MyRecipeConfessions.com and I followed it to the T the first time I baked this cake I was not entirely pleased with how it turned out, so I baked it a second time with a few of my own tweaks, my recipe is posted below.
- 3 cups all purpose flour
- 2 cups sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground ginger
- 1 cup room temperature butter (two sticks)
- 3 room temperature eggs
- 1/2 cup buttermilk
- 3/4 cup sour cream
- 1 tablespoon vanilla
- 1/4 cup of lemon juice (fresh squeezed)
- Zest of 2 lemons
Lemon Glaze Ingredients
- 1 1/2 cups powdered sugar
- 3 tablespoons of lemon juice
Cream Cheese Frosting Ingredients
- 2 1/2 cups powdered sugar
- 8oz room temperature cream cheese
- 1/2 cup room temperature butter (one stick)
- 1 tablespoon vanilla extract
Preheat oven to 325 degrees.
In large bowl sift together flour, baking powder, salt and ginger, set the dry ingredients aside.
In another bowl beat together the room temperature butter and sugar until fluffy. I used my stand mixer, but a hand mixer would work just as well. You could also mix this cake by hand, but because it is such a thick batter, this can be difficult. Beat in one egg at a time, then add sour cream, lemon juice, vanilla and lemon zest. Se sure to scrape the side of your bowl down so you know everything is incorporated.
Once the sugar mixture is completely combined, add half of your sifted dry ingredients and lightly mix until the batter starts to form, add buttermilk and combine. Once the buttermilk is incorporated add the remaining flour mixture and beat until the batter is thick you see no clumps. Be sure to scrape the side of your bowl to insure all the ingredients are combined.
Butter and flour a bundt pan, fill the pan with batter and bake at 325 for 60 minutes.
While cake is baking mix the glaze, whisk powdered sugar and lemon juice until you get a glossy glaze.
When checking the cake use a toothpick to check that the cake is cooked completely, the toothpick should come out clean. When the cake comes out of the oven, pour the glaze over the cake while still hot, this will allow the glaze to soak into the cake and help the cake to hold its moisture.
The second time I made this cake I used a lemon cream cheese frosting, I feel like this frosting made the cake too lemony so I would suggest using a regular cream cheese frosting recipe rather than a lemon frosting. I use BiggerBolderBaking cream cheese frosting recipe, but I cut it in half for this cake.
In a large mixing bowl cream the butter and cream cheese together with an electric mixer. Once light and fluffy slowly add powdered sugar and vanilla, whip until smooth and creamy. Once the cake is completely cooled turn over onto a service dish. Cover the cake in frosting, it would look prettiest piped, but it will taste great no matter how you frost it!
This cake has a lemon frosting rather than cream cheese. Your frosting should come out thicker, which will make it easier to pour on decoratively.