Makes one 10-inch tube cake
The tart flavor of lemon is a perfect match for summer fruits and berries. Finely grated rind gives this cake a big citrus boost and for maximum flavor, add ¾ teaspoon pure lemon extract to the lemon rind and let it sit for 15 minutes. Lots of butter, eggs, and sour cream add to the dreamy texture.
|Butter (for the pan)|
|Flour (for the pan)|
|¼||teaspoon baking soda|
|¼||teaspoon baking powder|
|1||cup (2 sticks) unsalted butter, at room temperature|
|2||tablespoons finely grated lemon rind|
|1¼||cups sour cream|
|Confectioners’ sugar (for sprinkling)|
1. Set the oven at 350 degrees. Lightly butter a one-piece 10-inch tube pan. Cut a circle of parchment paper to fit the bottom, press it in place, and butter the paper. Dust the pan with flour, tapping out the excess.
2. In a bowl, whisk the flour, baking soda, baking powder, and salt.
3. In an electric mixer, cream the butter at medium-high speed for 3 minutes. Lower the speed to medium and add the sugar in 3 additions, beating for 1 minute after each addition. Add the lemon rind and beat 1 minute more. Beat in the eggs, one at a time, mixing only until incorporated.
4. With the mixer set on low speed, add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with flour, scraping down the sides of the bowl often with a rubber spatula.
5. Remove the bowl from the mixer stand. Spoon the batter into the pan and smooth the top. Bake the cake for 70 minutes, or until a skewer inserted into the center of the cake comes out clean. The baked cake will pull away from the sides of the pan. Set the cake on a rack to cool for
6. Invert the cake onto a wire rack, peel off and discard the parchment. Invert the cake onto another rack so it is right side up. Sprinkle with confectioners’ sugar.
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