1cup room temperature butter
2 3/4 cup sugar
3/4 tsp baking powder
3/4 cup full fat sour cream
1/4cup freshly squeezed lemon juice
Batter fills 9 + 6 inch cake pan
two 8ich cake pans
Butter, line with parchment paper and butter and flour cake pan.
Using your stand mixer or hand mixer, beat butter with sugar for 5 minutes or so, add lemon zest. In a small dish combine together sour cream and lemon juice until uniformed and gradually add sour cream to the butter mixture, beat until smooth.
On medium speed alternatively add flour and one egg at a time. Beat until smooth. Add lemon emulsion and . Beat just until combined, don’t over beat or your batter will fall flat.
Bake at 325F, 10inch pan takes about 1hour 25 minutes, or until golden brown and toothpick inserted in the center comes out clean.
Cool on wire rack.