Lemonade Cake
Ingredients
1 ¼ cups
flour
¾ cup
sugar
2 tsp.
baking powder
¼ tsp.
kosher salt
½ cup
buttermilk
⅓ cup
sour cream
1
egg
½ cup
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department), divided
3 tbsp.
canola oil
2 tbsp.
freshly grated lemon zest, divided
2 tsp.
lemon (or vanilla) extract
2 cups
confectioners' sugar
Directions
- Preheat oven to 350°.
- In a large mixing bowl, combine flour, sugar, baking powder and salt; whisk until well blended.
- In a medium mixing bowl, combine buttermilk, sour cream, egg, ¼ cup juice, oil, 1 tbsp. zest and extract; whisk until thoroughly combined.
- Stir wet ingredients into dry ingredients just until combined.
- Lightly spray a 9" round cake pan with cooking spray; line bottom only with parchment paper.
- Pour batter into cake pan; bake in preheated oven until a toothpick inserted in the center comes out clean (28-30 min.).
- Remove from oven; cool cake in the pan on a wire rack for 5 min.
- Remove cake from pan; let cool completely.
- In a medium mixing bowl, combine confectioners' sugar, remaining juice and remaining zest; whisk until smooth. If necessary, add a few drops of water at a time until glaze is easily pourable.
- Pour glaze evenly over cake, smoothing lightly with an offset spatula; let stand for at least 1 hr. until glaze is set.
- Store at room temperature, covered, for up to 3 days.
