Better Than Starbucks Lemon Cake
If you LOVE that lemon cake they sell at Starbucks, you’ll love this cake! Lemon is so wonderful and what could be better than a beautiful lemon cake…
Cake (for a Bundt pan):
4 small lemons, zested and segmented
3 cups superfine sugar
1 cup butter, softened
3 cups cake flour
1/2 tsp baking soda
1/2 tsp. salt
6 eggs (warmed for 10” in hot tap water)
1 cup full-fat sour cream
2 Juice from two lemons
2 cups powdered sugar, sifted
Preheat oven to 325 degrees. Combine zest and sugar. Beat butter 2 minutes, add half of the sugar, beat another 2 minutes, add the remaining sugar and beat an additional 4 minutes. Add eggs—one at a time—beating well after each addition.
Blend the dry ingredients and add to the butter mixture along with the sour cream on low speed. Fold in the lemon juice/segments and stir gently to blend. Pour into an oiled and floured bundt pan. Bake 1 1/2 hours. Cool for 10 minutes before removing from pan.
For glaze: Combine lemon juice and powdered sugar and beat until blended and smooth.
Cool and pour half the glaze over the top. Reserve the other half for serving.