Ebooks

228 | Associa Family Cookbook Volume III H O L L I S L . • A S S O C I A N . N . J A E S C H K E 1. Preheat oven to 350°F. 2. Make the cake by mixing the flour, baking powder, and salt in a large bowl. Set aside. 3. Using a stand or handheld mixer, beat the butter until it's smooth and creamy, approximately 1 minute. 4. Add granulated sugar to the butter and beat on high until creamed, scraping down the sides and bottom of bowl as needed. 5. Beat in the eggs one at a time while the mixer is running. 6. Once the eggs are mixed, stop the mixer, and add the sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract, then beat until combined, scraping the sides as needed. 7. With the mixer on low, slowly add the flour mixture until just combined. Avoid overmixing; the batter will be thick. 8. Pour batter into a parchment paper-lined and greased loaf pan, spreading evenly. 9. Bake for 30 minutes, then cover with tented foil and bake for another 15-25 minutes or until a toothpick comes out dry. 10. Allow the cake to cool in the pan for 1 hour on a wire rack. 11. Remove the cake from the pan and cool for at least another hour on a wire rack. 12. For the icing, whisk powdered sugar, lemon juice, and heavy cream together and pour over the cake. Icing can be added while the cake is still warm. Cake 1½ cups all-purpose flour, spooned & leveled 1 tsp baking powder ½ tsp salt 1 cup unsalted butter 1 cup granulated white sugar 3 eggs, room temperature ¼ cup sour cream 3 Tbsp lemon juice ½ Tbsp lemon zest 1 tsp vanilla extract ½ tsp lemon extract Icing 1 cup powdered sugar 1½ Tbsp lemon juice 1 Tbsp heavy cream ingredients directions BREADS Lemon Loaf S E R V E S 4 - 6

• Cover