This is from the March issue of Martha Stewart Living magazine. I love lemons, and this cake is excellent.
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 (I used mostly white, with 1/2 cup whole wheat pastry)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup soft butter
1 1/4 cups sugar
3 eggs plus 3 egg whites (so that is 3 yolks and 6 whites - we gave the extra yolks to the dogs!)
Preheat oven to 325º F.
Spray nine-inch round cake pan with cooking spray (the recipe said to use parchment paper and butter it, but this worked great, and the cake popped right out)
Combine sour cream, vanilla, zest, and juice.
In a separate bowl, mix the flour, powder, soda, and salt.
Beat butter and sugar in the mixer until pale and fluffy.
Add eggs and whites, 1 at a time, beating well after each addition.
Beat in sour cream mixture.
Reduce speed to low, and add flour mixture, beating until just combined.
Transfer to pan, and smooth top.
Bake until a toothpick comes out clean, 40-45 minutes.
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.
You may see that I frosted the top instead of dusting it, with a mixture of confectioners' sugar, vanilla, and lemon juice.
This is so delicious! Highly recommended.