Servings: Prep Time: 25 minsCook Time: 40 mins Course: DessertCuisine: AmericanKeyword: lemon cake, sour cream cake Servings: 24 servings Calories: 318kcal Author: RecipeGirl.com (shared from Piece of Cake cookbook)

CAKE: subheading: CAKE:
3 cups all purpose flour 3 cups all purpose flour
2 cups granulated white sugar 2 cups granulated white sugar
2 teaspoons baking powder 2 teaspoons baking powder
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon baking soda ½ teaspoon baking soda
4 large eggs, at room temperature 4 large eggs, at room temperature
1 cup sour cream 1 cup sour cream
1 cup (2 sticks) unsalted butter, at room temperature 1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon finely grated lemon zest 1 tablespoon finely grated lemon zest
1/4 cup freshly squeezed lemon juice ¼ cup freshly squeezed lemon juice
LEMON SOUR CREAM ICING: subheading: LEMON SOUR CREAM ICING:
3 cups powdered sugar 3 cups powdered sugar
3/4 cup sour cream ¾ cup sour cream
6 tablespoons unsalted butter, melted and cooled slightly 6 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons finely grated lemon zest 2 teaspoons finely grated lemon zest
3 tablespoons freshly squeezed lemon juice 3 tablespoons freshly squeezed lemon juice

MAKE THE CAKE: subheading: MAKE THE CAKE:
Preheat the oven to 350 degrees F. Spray a 13x9-inch pan with nonstick baking spray.
In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
Use an electric mixer to mix in the eggs, sour cream, butter, lemon zest and lemon juice. On low speed, beat for 1 minute, until blended. Scrape the sides and the bottom of the bowl with a rubber spatula. Beat on medium speed for 1 minute.
Spread the batter evenly into the prepared pan.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack.
PREPARE THE ICING: subheading: PREPARE THE ICING:
In a medium bowl, whisk together the powdered sugar, sour cream, butter, lemon zest and lemon juice until blended and smooth. Spread the icing over the top of the cooled cake.