Lemon Sponge Cake II

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2/3 cup freshly squeezed lemon juice
• 1/4 cup full-fat sour cream
• 1/4 cup whole milk
• 1 tablespoon freshly grated lemon zest

Directions

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. Add half of the dry ingredients to the butter mixture and beat until just incorporated. Add the lemon juice, sour cream, and milk, then beat until combined. Add the remaining dry ingredients and beat until just incorporated. Do not overmix.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and let cool completely.

Interesting Facts

• Sponge cakes date back to the 15th century.
• Lemon juice and zest are a great way to add a subtle tartness to baked goods.
• Sour cream adds moisture and richness to cakes and other desserts.