Lemon Glazed Cake

Ingredients:

Cupcake

• 3/4 cup vegetable oil + extra for greasing the pan
• 3 1/4 cups cake flour, sifted, plus extra for dusting the pan
• 2 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 2 and 1/4 cups sugar
• 4 large eggs
• 3/4 cup sour cream
• 2 tbsp vanilla extract
• Zest and juice of 1 lemon
• Special equipment: 10-cup round cake pan with a hole in the center

Glaze

• 2.5 cups powdered sugar
• 3-4 tablespoons freshly squeezed lemon juice

Preparation:

1. Preheat oven to 175°C. Grease a round cake pan and dust with flour, shaking out any excess. Make sure to get into all corners of the pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. In a large bowl, whisk the sugar and eggs until smooth and pale. Gradually whisk in the vegetable oil until smooth, then add the sour cream, vanilla extract, lemon zest, and lemon juice. Add the flour mixture and use a wooden spoon to mix until the dough is almost smooth and free of small lumps. Pour the batter into the prepared pan.
3. Bake until the cake pulls away from the sides of the pan and a wooden skewer inserted into the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 10 minutes, then invert onto a wire rack, remove from the pan, and let cool completely.
4. Glaze:
   
   In a medium bowl, combine powdered sugar with 3 tablespoons of lemon juice until smooth and thick. Gradually whisk in the remaining tablespoon of lemon juice as needed until the glaze is thin enough to pour over the cake. Drizzle or drizzle the glaze over the cake.