I can’t get enough lemon these days: lemon water, lemon pasta, lemon rice, lemon vinaigrette, and my newest recipe – lemon butter cake.
Makes 1 loaf
- 1 ½ C Cup4Cup Gluten Free flour (or use ¾C cake flour and ¾C all-purpose flour)
- 1 ½ C Demerara or raw sugar
- ½ C sour cream 2% fat, room temperature
- ½ C unsweetened, shredded coconut
- 1 ½ sticks of butter (6 oz.), room temperature
- 3 large eggs, room temperature
- 1t lemon oil (or zest from 2 lemons)
- 1 fresh vanilla bean
- ¼t baking soda
- 1 C confectioner’s sugar
- 2-3T freshly squeezed lemon juice (about ½ of a large lemon)
Directions: Before making this recipe, gather the eggs, measure the sour cream and butter, and allow time for them to come to room temperature.
In a small bowl, combine the flour, coconut, and baking soda. Set aside.
Preheat oven to 350°. Butter and flour a loaf pan and set aside. In the bowl of an electric mixer with the paddle attachment on, combine the sugar and butter and whip until light and creamy. Slice the vanilla bean lengthwise and use a knife to run down the length and scrape out the black seeds inside. Add to the bowl with the sugar and butter. Drop in the sour cream, eggs, and lemon oil (or zest) and beat for one to two minutes until light and airy. Add the dry ingredients in two parts, beating on low until combined. Do not over mix.
Pour the batter into the prepared loaf pan and bake for 50 minutes to an hour, testing with a cake tester at 50 minutes. When the cake tester comes out of the cake cleanly, remove the cake from the oven. Let cool in the pan for 15 minutes then invert cake and place on a cooling rack to finish cooling.
While the cake is cooling, prepare the glaze. In a small bowl, combine the confectioner’s sugar and fresh lemon juice. Whisk with a fork until smooth. Put your cooled cake onto your cake plate and drizzle the lemon glaze over the top of the cake.
Optional: Garnish with lemon zest.