This cake will fill your kitchen with a lovely lemon flavor. The cake is easy to bake, turns beautifully golden brown and is served either plain or with a lemon icing. Start by preheating your oven to 325 degrees Fahrenheit and greasing your cake pan. You can use a round baking pan with a hole or a rectangular baking pan.
In a large mixing bowl, add sugar and butter and beat until light and fluffy. Take 6 eggs and break them into a separate bowl, making sure no shells get in, then add the eggs one at a time to the butter and sugar mixture. Beat each egg well before adding the next, beating until fluffy and creamy.
Sift 3 cups flour and one package of instant lemon pudding mix, salt and a quarter teaspoon of baking powder.
Add the dry ingredients to the wet ingredients and add vanilla extract and sour cream. Using a spatula, mix the ingredients together until you have a smooth batter without lumps.
Pour the batter into the prepared baking pan, then smooth the top and bake in the preheated oven for 80 to 90 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the tin for 15 minutes. To make the icing, place the powdered sugar in a large mixing bowl, add the melted butter and lemon juice and mix until smooth. Transfer the cooled cake to a wire rack and frost the cake, then let it rest for 10 minutes before serving.
Ingredients:
3 cups (360g/ 12.60z) all-purpose flour
1 package (3.4 ounces) instant lemon pudding
½ teaspoon salt
¼ teaspoon baking powder
1½ cup (340 grams/ 120z) butter, softened
2¾ cup (350 grams/ 12.30z) granulated sugar
6 large eggs
2 tsp pure vanilla extract
1 cup (8 ounces) sour cream
2 tbsp freshly grated lemon zest
For the frosting:
1½ cup (170 grams/ 60z) powdered sugar
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