Cold Lemon Cake Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons lemon zest

Instructions

1. Preheat oven to 350°F. Grease and flour a 9 inch cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating after each addition.
4. Mix in sour cream, lemon juice and zest until well combined.
5. Add dry ingredients to wet ingredients and mix until just blended, being careful not to overmix.
6. Pour batter into prepared cake pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cake cool completely in pan on a wire rack.
8. Once cool, cover the pan with plastic wrap and refrigerate for at least 2 hours or overnight before serving.

Verdict

This Cold Lemon Cake is refreshing and bright with a perfect balance of sweetness and tanginess. It’s a perfect dessert for any occasion, especially during hot summer months.

Serving suggestions

Serve with fresh berries, whipped cream or a scoop of vanilla ice cream. Enjoy with a cup of hot tea or iced lemonade.