Spiced Lemon Cake

Martha Stewart Living - October 2010

• Ready In: 1 hr 30 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 1⁄2 cup unsalted butter, room temperature, plus more for pan
• 1 1⁄2 cups all-purpose flour, plus more for pan
• 1  teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup granulated sugar
• 1  tablespoon  finely grated lemon zest
• 6  tablespoons fresh lemon juice (from 2 lemons)
• 3⁄4 teaspoon ground cardamom
• 2  large eggs
• 1⁄2 cup sour cream
• 1 1⁄2 cups confectioners' sugar

Directions

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