Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs, room temperature
1 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon fresh lemon zest
2 1/2 cups powdered sugar
1/4 cup unsalted butter, softened
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
Instructions
Preheat oven to 350°F (175°C)
Line a 9×13-inch baking pan with parchment paper
In a medium bowl, whisk flour, baking powder, baking soda, and salt
In a large bowl, cream butter and sugar until light and fluffy
Beat in eggs one at a time, then stir in sour cream, lemon juice, and lemon zest
Gradually add dry ingredients to wet ingredients, mixing until just combined
Spread batter evenly in prepared pan
Bake 30 minutes, until golden and a toothpick inserted near center comes out clean
Cool completely in pan on wire rack
In a small bowl, beat powdered sugar, softened butter, lemon juice, and lemon zest until smooth
Spread frosting over cooled cake using an offset spatula
Notes
Use room-temperature butter and eggs for smooth batter
Cake flour yields a lighter texture
Store leftovers in an airtight container at room temperature up to 2 days
Freeze unfrosted cake for up to 3 months
- Prep Time: 30
- Cook Time: 30
- Category: No-Bake Creamy Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 40mg