Finish off the feast with a beautiful, light lemon cake. Decorated with edible flowers, it truly tastes like the freshness of spring and is extremely Easter appropriate.
Ingredients - serves 6 to 8:
- 120 gr sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 155 gr all-purpose flour, sifted, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for pan
- 280 gr granulated sugar
- 3 large eggs plus 3 large egg whites
- Confectioners' sugar, for dusting
- Edible flowers, for garnish
Preheat the oven to 160 degrees.
Butter a 23-cm round cake pan and line the bottom with parchment cut to fit.
Butter the parchment, dust with flour, and tap out excess.
Put toghether the sour cream, vanilla, zest, and juice. In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
Beat the butter and sugar with a mixer on medium-high speed until pale and fluffy. Add the eggs and whites, one at a time, beating well after each addition. Add in the sour cream mixture. Reduce the speed to low, and mix in the flour mixture. Transfer the mixture to the pan and smooth the top.
Bake until a toothpick comes out clean, which should take 40 to 45 minutes. Let cool in the pan on a wire rack for about 5 minutes, then turn out cake onto rack to cool completely. The cake can be stored in an airtight container at room temperature overnight.
Before serving, dust with confectioners' sugar, and arrange the edible flowers on top.