Not to totally sound bitter, but I'd have a wonderful picture of this cake i made... but it's on my broken camera! Whoopy! how happy am i, on a scale of 1 to 10... oh take a guess!?
Anyway, the cake is Delicious... Not too lemony... just the way i like it. It's perfect for summer time, light and fluffy!
Cakes3 Tbsp butter, softened, divided
3 Tbsp sugar
2 lemons, divided
1 pkg yellow cake mix
2 eggs
1 16oz container sour cream
Glaze
3 Tbsp lemon juice
3 Tbsp butter
1/3 cup sugar
zest of lemon
1: Brush entire glass baking dish with 1 tbsp of the butter, place sugar in bottom and rotate dish so that bottom and sides are covered.
2: Optional, i think it tastes better without, but it looks really pretty :) Thinly slice one of the lemons, almost paper thin, remove any seeds from lemon slices and place slices in the bottom of class pan. Set pan aside.
3: Zest 2 Tbsps of Lemon (set aside 1 Tbsp for Glaze)
4: Prepare batter: Microwave 2 Tbsps of butter 15-20 seconds. Add 1 tbsp lemon zest, cake mix, eggs and sour cream to butter. Wisk 1 minute, or until smooth.
5: Pour batter into prepared dish. Bake 350 degrees 25-30 minutes or until wooden pick inserted in center comes out clean. Cool cake for 10 minutes.
6: Meanwhile, for glaze, juice reserved lemon to measure 2-3 Tbsps juice. Melt butter in micro safe bowl, stir in juice reserved zest and sugar; microwave on high 30-60 seconds until boiling.
7: Turn out cake on to serving platter and drizzle with glaze. Best when served right away warm!
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