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Ingredients
  • subheading: FOR THE CAKE:
  • 1 & ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 tablespoons lemon zest (from about 2 lemons)
  • ¾ cup sour cream or plain yogurt
  • ¼ cup (59ml) milk
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs
  • ¼ cup (59ml) lemon juice (from 2 to 3 lemons)
  • 1 teaspoon vanilla extract
  • subheading: FOR THE LEMON GLAZE:
  • 1 cup (110g) confectioners’ sugar, sifted
  • 2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
  • lemon zest, for garnish (optional)
Steps
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