Sour lemon cake

Yield: 1 Cake

Measure Ingredient
1 cup Sweet Butter
1½ cup Sugar
4 larges Eggs
3 cups Flour, Sifted
2 teaspoons Baking Powder
½ teaspoon Salt
1 cup Whole Milk
2 Lemons, Zest Only, Grated
⅓ cup Cognac
⅓ cup Lemon Juice
½ cup Sugar


Preheat the oven to 350 degrees. Butter and flour a 9" cake pan.

Cream the butter and sugar together. Beat the eggs in one at a time.

Sift the flour, baking powder and salt together. Add to the butter mixture in thirds, alternating with the milk and beating until smooth after each addition. Stir in the lemon zest. Pour the batter into the pan. Bake until the cake tests done (about 1 hour). Remove from the oven and let sit for several minutes. Turn onto a rack. Stir the glaze ingredients together until the sugar dissolves. Brush onto the cake. Allow to cool.

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