Lemon Syrup Cake
I think this is a great any time of the day cake. You can eat it at breakfast time, perhaps with some coffee or tea, or you can make it a great after-dinner dessert. It's light and fluffy and not too sweet. The lemon syrup on top makes a nice gooey and sour top of the cake.
- 1 3/4 cup all-purpose flour
- 2 Tsp. baking powder
- 1 cup sugar
- 4 eggs
- 2/3 cup sour cream
- 4 TBSP lemon juice
- Zest of one lemon
- 2/3 cup vegetable oil or canola
- 4 TBSP powdered sugar
- 3 TBSP lemon juice
In a large bowl, sift together the flour and baking powder. Stir in the sugar. In a separate bowl, whisk the eggs, sour cream, lemon rind, lemon juice, and oil. Pour the egg mixture into the dry mixutre and mix well until evenly combined. Pour mixture into prepared pan and bake at 350 for 45-60 minutes or until risen and golden brown.
Meanwhile, in a small saucepan, combine the powdered sugar and lemon juice to make the syrup. Stir until bubbly and syrupy. When the cake comes out of the oven, price the top of the cake all over with a knife. Then brush the top of the cake with the syrup. Let the cake cool completely before turning out and serving.