Skill required: Confident Beginner
1 cup sour cream
2 teaspoons vanilla extract
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
2 1/4 cups all-purpose flour, sifted, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups granulated white sugar
3 large eggs, plus 3 large egg whites
Confectioners' sugar for dusting
1. Preheat oven to 325 degrees F.
2. Butter a 9-inch round cake pan and then line the bottom of the pan with parchment paper. Butter it, dust with flour, tap out excess.
3. Combine sour cream, vanilla, zest and juice.
4. In a separate bowl, whisk flour, baking powder, baking soda and salt.
5. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy.
6. Add eggs and whites, 1 at a time, beating well after each addition.
7. Beat in sour cream mixture.
8. Reduce speed to low, and beat in flour mixture until just combined.
9. Transfer to pan and smooth top.
10.Bake until a toothpick comes out clean 40 - 45 minutes.
11.Let cool in pan on a wire rack for 5 minutes, then turn out cake onto rack to cool completely.
Before serving, dust with confectioners' sugar.
Yield: 8 servings
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