Lemon Cake

Amy Molina-Jones

Amy's lemon cake

1½ cups flour

2 lemons (zest from both)

1½ cups sugar

¼ teaspoon baking soda

¼ teaspoon salt

½ cup butter

3 eggs

1 cup sour cream

Cream butter, sugar, lemon zest and add eggs one at a time mixing between beat until fluffy. Measure flour, baking soda and salt and stir. Remove all the white membranes from the lemons with a pairing knife and segment and cube the lemons. Add sour cream and lemon cubes to sugar mixture and blend. Spoon batter into bundt pan. Cook for 40 minute until golden brown and cake springs back when touched.

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