I don’t discriminate–I love cake of all sorts. BUT I must say…lemon cake with lemon icing is the way to my heart (well, at least at the moment, it is!). This cake has the perfect balance of sweet-to-tartness that will tickle your taste buds. It’s soft, not overly-sweet, and has a very soft crumb. Your family and friends will go nuts over this one!

INGREDIENTS:

6 EXTRA LARGE eggs (separate the egg yolks from the egg whites)

2 sticks (1 cup) of softened unsalted butter

2 cups of caster sugar (may sub for granulated sugar)

8 ounces of sour cream

3 cups of sifted cake flour

1/2 tsp of baking soda

3/4 tsp of salt

1 tsp of vanilla extract

1 1/2 tsp of lemon oil or lemon extract

The zest from 2 lemons

cream of tartar

FOR THE LEMON SYRUP:

1/4 cup of sugar

1/3 cup of water

The juice from two lemons