Lemon is one of my favorite flavors, especially in the summer time. This is a muffin recipe but I wanted to try it as a cake. They turned out great! The cake is so moist and light and has the yummy citrus taste of lemon.
These little cakes would make a great impression at your next summer get together. Enjoy!
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup sour cream
2 Tbsp fresh lemon juice
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp grated lemon zest
2 large eggs
2 tsp poppy seeds
1 tsp melted butter
4 tsp fresh lemon juice
Preheat oven to 350 degrees. Spray cake pans with non-stick spray. Whisk flour, baking powder, salt, and baking soda in a medium bowl, set aside.
Whisk sour cream, buttermilk and lemon juice in small bowl, set aside.
Using an electric mixer, beat sugar, butter and lemon zest in a large bowl to blend. Add eggs, 1 at a time, beating well after adding each egg. Beat in dry mixture and buttermilk mixture alternating each mixture. Mix just until blended. Stir in poppy seeds. Spoon batter into cake pans. Bake for 20-22 minutes or until toothpick comes out clean. Let cool 5 minutes then remove from pan and let cool on wire rack.
Mix together the melted butter, lemon juice and enough confectioners sugar to make a glaze then pour over warm cakes.
Adapted from Delish-blog