Lemon Cake

Butter the 8 inch loaf

• 1 cup of butter

• 1 teaspoon of salt

• 1 1/2 cups of cane sugar

• 1 teaspoon vanilla extract

• 4 large eggs

• lemon zest of 8 lemons

• 3 cups all purpose flour

• 1/2 teaspoon of baking soda

• 1/2 cup of freshly squeezed lemon juice (about 4 lemons)

• 2 cups of sour cream

Melt the butter. Add salt and eggs. Mix it. Add sugar and vanilla extract. Mix it. Stir lemon zest and lemon juice into the batter. Add the flour and baking soda. Gently stir with a spatula. Add the sour cream and stir into it. 

Poor batter into the buttered loaf. 

Bake for 60-90 minutes. 375 degrees Fahrenheit.

• 1/2 cup of freshly squeezed lemon juice (about 4 lemons)

• Cane sugar

After cooling off take the cake out of the form and poor 1 cup of freshly squeezed lemon juice mixed with sugar all over it to make sure it’ll be soaked in it. It will give the cake a lot of moist.

• Powder sugar

• Water or lemon juice

For glaze use lemon juice or water and mix it with powder sugar. Decorate cake if you want.

Lemons are a great source of vitamin C