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Equipment Needed
- Electric Mixer: To cream the butter and sugar properly.
- 9-Inch Baking Pan: Round or square, depending on your preference.
- Mixing Bowls: For the batter, dry ingredients, and crumb topping.
- Wire Rack: To cool the cake evenly.
Storing and Freezing
- Storing: Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Freezing: Wrap individual slices in plastic wrap and freeze in an airtight container for up to 3 months. Thaw at room temperature or warm in the microwave.
FAQ
Q: Can I use lemon juice instead of lemon zest in the cake?
A: The zest provides a concentrated lemon flavor, but you can use 1 tablespoon of lemon juice if you don’t have zest. The flavor will be lighter but still delicious.
Q: What if I don’t have sour cream?
A: Plain Greek yogurt makes a great substitute for sour cream and keeps the cake moist.
Q: Can I double the recipe?
A: Yes, you can double the ingredients and bake in a 9×13-inch pan. Baking time may need to be extended by a few minutes, so watch for a clean toothpick.
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