Spiced Lemon Cake


  • 1/2 cup unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups flour, plus more for pan
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 tablespoon finely grated lemon zest
  • 6 tablespoons fresh lemon juice (2 lemons)
  • 3/4 teaspoon cardamon (optional)
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 cups confectioners sugar


  1. Preheat oven to 375 degrees.  Butter and flour 9-inch round cake pan.  Sift together flour, backing powder, baking soda, and salt.
  2. Beat butter, granulated sugar, zest, and cardamon with mixer on medium-high speed until pale and fluffy.  Add eggs, 1 at a times, beating well after each addition.  Beat in 3 tablespoons lemon juice.  Reduce speed to medium-low, beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour.  Pour batter into cake pan.
  3. Bake until a toothpick inserted into the center comes out clean, about 30 minutes.  Turn out onto a wire rack.  Let cool, top side up.  Whisk confectioners’ sugar with remaining 3 tablespoons lemon juice until smooth; our over cooled cake.

Source:  Martha Stewart

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