Sometimes you need to revisit a classic recipe. I had a craving for a moist cake that was both easy to make and would also take care of my need for something with a lemon twist. This recipe originally came from Cooking Light so I felt a little less guilty eating this. I originally made this for our son’s christening party 16 years ago. It has been repeated a couple of times since then, but not in the recent past. This cake is great on its own or with some sliced berries on top. A very simple dessert when you need one.
3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour
3/4 cup butter or stick margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
1 1/2 tablespoons grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8-ounce) carton low-fat sour cream
1 cup powdered sugar
Preheat oven to 350°. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk.
Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.