- 1 stick unsalted butter, room temp
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 tbsp finely grated lemon zest plus 6 tbsp lemon juice (takes 2 lemons)
- 3/4 tsp ground cardamom*
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 cup confectioners sugar
Preheat oven to 375 degrees. Butter and flour an 8-inch round cake pan. Sift together flour, baking powder, baking soda and salt.
Beat butter, granulated sugar, zest and cardamom* with a mixer on medium high speed til light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 3 tbsp lemon juice. Reduce speed to medium low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour.
Pour batter into cake pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Turn onto a wire rack. Let cool, top side up.
Whisk confectioners sugar with remaining 3 tbsp lemon juice until smooth; pour over cooled cake.
Don't forget, if you have a garbage disposal put the rinds and pulp down it with a handful of baking soda to clean it and eliminate odors.