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Ingredientes
- 3 c. sugar
- 3 c. all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 c. butter softened
- 1 ct lowfat sour cream - (8 ounce)
- 6 lrg Large eggs
- 2 Tbsp. lemon juice
- 1/2 tsp vanilla extract
- 1 c. powdered sugar
- 2 Tbsp. fresh lemon juice
- 1/2 tsp vanilla extract
- 1 tsp grated lemon rind (optional)
Direcciones
- Place first 9 ingredients in a 4-qt mixing bowl (in which order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 min. Spoon batter into a greased and floured 10-inch tube pan.
- Bake at 325 degrees for 1 hour and 30 min or possibly till a long wooden pick inserted in center comes out clean. Cold cake in pan on a wire rack 10 min; remove from pan, and cold on wire rack. Drizzle proportionately with Lemon Glaze.
- For Lemon Glaze: Stir together first 3 ingredients and, if you like, lemon rind till glaze is smooth. (
- Makes about 1/3 c.)
- This recipe yields 1 (10-inch) cake.
- Comments: A large heavy-duty mixer is the secret to this one-step mixing method. For testing purposes only, we used a KitchenAid mixer.
- Yield: 1 cake
