Lemon Butter Cake

Buttery soft and tender lemon cake with a crunchy sugar top. A simple, sunny snacking cake. Use the best lemons you can find for the brightest lemon flavor. Serves 8-12.

Ingredients:

• zest of 3 large lemons, finely grated
• 150 grams granulated white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 130 grams all-purpose flour
• 30 grams cornstarch
• 140 grams unsalted butter, melted
• 2 large eggs, room temperature
• 120 grams full-fat sour cream, room temperature
• 40 grams lemon juice
• 1 teaspoon vanilla extract
• granulated sugar, for topping

Instructions:

1. Preheat your oven to 335 Fahrenheit (170 Celsius). Line a 9 inch (23 cm) cake pan with parchment paper. See notes on cake pan sizes.
2. Combine the lemon zest and sugar in a large bowl, and rub the zest into the sugar to release the lemon oils.
3. Add the rest of the dry ingredients (flour, salt, cornstarch, baking soda, and baking powder) and whisk well to combine.
4. In a separate bowl, combine the melted butter, sour cream, lemon juice, and vanilla extract. Whisk well until smooth.
5. Add the wet ingredients to the dries, and whisk just until combined. Use a spatula to scrape down the sides and bottom of the bowl to ensure everything is incorporated. Avoid overmixing.
6. Pour the batter into the prepared pan. Sprinkle generously with granulated sugar (about 2 tablespoons).
7. Bake for about 18-25 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs on it, but free of cake batter.
8. Let cool slightly, slice and enjoy! Leftovers can be stored in an airtight container for a few days, or frozen for longer storage.

Notes:

• 8 inch cake: as written, this lemon butter cake bakes up relatively thin and quick to bake – but this cake can also be baked in an 8 x 8 inch (20 x 20 cm) square pan for square slices, or an 8 inch (20 cm) round cake pan or for a thicker cake. It will need longer in the oven – start checking at the 25-30 minute mark.
• Lemon glaze: for an extra hit of lemon, skip the sugar crust and make a lemon glaze, like the one from this lemon poppy seed cake.
• Lemon flavor: the best way to get a strong, bright lemon flavor in a cake is to use fresh, unwaxed lemons and use a microplane to get all of the yellow part of their skin without reaching the bitter white rind. Additionally, you can add 1/2 teaspoon of high-quality lemon extract, if desired.