This amazingly light and delicious cake has a vey light crumb and moist texture. Its ten times better than store bought and here's how you make it. INGREDIENTS: For the dry ingredients, the zest of 1 lemon 139 g all purpose flour / 1 cup 54 g corn starch / 1/2 cup 6 g baking powder / 1 1/2 tsp 1 g baking soda 1 tsp For the wet ingredients, 3 tbsp fresh lemon juice 1/4 cup of vegetable oil 56 g room temperature butter 1 cup of granulated sugar 2 large eggs 1/2 cup of sour cream 1 tsp vanilla extract 1 tsp lemon extract/ flavor For the glaze, 1 cup of powdered sugar 1 to 2 tbsp lemon juice Preparation: Start by sifting the flours, baking soda, baking powder, and set aside. To the mixing bowl, add the sugar, lemon zest and mix with your finger tips. Add the oil and butter/ whisk on medium high for 3 minutes or until batter is lighter and fluffier. add the eggs one at a time, vanilla extract and lemon flavor. Keep whisking on low and add the lemon juice followed by the sour cream. Now add the dry ingredients and make sure to use a hand whisk or spatula at this stage because you don't want to over mix your batter. Grease a cake loaf pan with butter and flour. Bake in a preheated oven at 350 degrees F for 35-40 minutes or until a tooth pick inserted comes out clean. For the glaze, simply mix the powdered sugae with one or 2 tbsp of lemon juice until it's a drizzle consistency. Wait for the cake to cool completely before serving, decorate as you like and enjoy. . . #lemoncake
