Lemon Sour Cream Cake

lemonsourcreamcake2 A simple lemon sour cream cake that's light and fluffy, with bright lemon flavour.

Lemon Sour Cream Cake:
3 cups all-purpose flour, unbleached
2 cups Monk Fruit Sweetener with Erythritol (Granular)
2 tsp. baking powder
1 tsp. sea salt
½ tsp. baking soda
4 large eggs, at room temperature
1 cup sour cream
1 cup (2 sticks) unsalted butter, at room temperature
1 Tbsp. lemon zest, finely grated
¼ cup lemon juice, freshly squeezed

Lemon Sour Cream Icing:
3 cups Monk Fruit Sweetener with Erythritol (Powdered)
¾ cup sour cream
6 Tbsp. unsalted butter, melted and cooled slightly
2 tsp. lemon zest, finely grated
3 Tbsp. lemon juice, freshly squeezed

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x13" pan.

In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.

Use an electric mixer to mix in the eggs, sour cream, butter, lemon zest and lemon juice. On low speed, beat for 1 minute, until blended. Scrape the sides and the bottom of the bowl with a rubber spatula. Beat on medium speed for 1 minute.

Spread the batter evenly into the prepared pan.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack.

Make the Icing:
In a medium bowl, whisk together the powdered sugar, sour cream, butter, lemon zest and lemon juice until blended and smooth. Spread the icing over the top of the cooled cake.

Makes 24 servings.