Lemon in cake base and lemon icing in frosting part, this stuff is the most delicious dessert I’ve been tasted. Just a look push me into the kitchen to make it right away.
Making cake requires:
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup sour cream
2 tbsp finely grated lemon zest (from 2 lemons)
1/4 cup fresh lemon juice (from 1 lemon)
1 tsp vanilla
1 cup butter, softened
1 1/4 cup sugar
4 eggs, room temperature
1 1/2 cups fresh cranberries (optional) as you can make the cake without it. Ok, it’s just not as featured as a cranberry lemon cake. The flavor is still not very different.
Now make the cake:
1. Preheat the oven to 325 degrees F. Grease a 9×5-inch loaf pan, or line with parchment paper. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, lemon juice, and vanilla. Set this aside as well.
2. In the large bowl of a standing mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until fully incorporated.
3. Reduce mixer speed and alternatively beat in 1/3 of flour mixture, followed by 1/2 of sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Be sure to pause the mixer occasionally to scrape down sides of the bowl. Use a spatula to gently fold in cranberries.
4. Spoon batter into prepared loaf pan and bake 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the centre comes out clean. Cool 5 minutes in pan, then transfer to a cooling rack. Cool completely before icing.
Now, you have just finish half of the recipe. To complete the Double lemon cake, preparation for lemon glaze is needed.
With 1/4 cup of lemon juice and 1 cup confectionery sugar, whisk together and cool till there’s no lumps.
After that, drizzle over the cooled lemon cake. Done Double Lemon Cake!