Lemon Butter Cake

I'm still working on recipe's for the county fair this summer.  I found this one and decided to try it.  As usual I changed it by adding lemon juice.  My husband enjoyed it and he doesn't like lemon desserts.  I really liked the texture of this cake.  It is very rick and buttery.  I hope you enjoy it if you decided to try this recipe. 

Lemon Butter Cake

Lemon Butter Cake



2 cups all-purpose flour2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
3 eggs
zest of 1 lemon + 2 t. lemon juice
1 cup sour cream

Preparation:

Preheat oven to 325°. Generously butter and flour a 10-inch bunt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest.

Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Batter will be thick.  Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes.

Carefully turn cake out onto a platter.  Would be great covered in fresh berries.  Serves 12.