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Best Recipes, Desserts

Double-lemon cake

Double-lemon cake
Anne Cusack / Los Angeles Times

But springtime is lemon. Think of any food at its peak now and chances are it goes better with lemon: asparagus and artichokes, soft-shell crabs and wild salmon, strawberries and rhubarb. Whether as just a squeeze of fresh juice or ... Read more

Total time: 90 minutes | Serves 12 or more
  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • 1 2/3 cup sugar, divided
  • 4 eggs, at room temperature
  • 1/4 cup plus 1/3 cup freshly squeezed lemon juice
  • Grated zest of 5 large lemons, divided
  • 1 cup sour cream, at room temperature

Step 1Heat the oven to 325 degrees. Butter a 10-inch tube pan. Combine the flour, baking soda and salt in a bowl and stir to blend. Set aside.

Step 2Cream the butter with an electric mixer. Add 1 cup of the sugar and beat until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.

Step 3Beat in one-fourth cup lemon juice and the zest of 3 lemons. Stir in the flour mixture and sour cream alternately, mixing with a rubber spatula until completely blended. Scrape into the prepared pan.

Step 4Bake 60 to 70 minutes, until a toothpick inserted in the thickest part comes out clean. Cool on a rack for 10 minutes, then turn the cake out onto a serving plate.

Step 5Combine the remaining one-third cup lemon juice and the remaining two-thirds cup sugar in a small saucepan and cook over medium heat, whisking constantly, until the sugar dissolves. Stir in the remaining lemon zest.

Step 6Prick the warm cake all over with a skewer. Spoon and brush the glaze over the top and all sides of the cake. Cool completely before slicing.


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