It has been so cold this week — a rare-for-San-Francisco crisp and sunny cold — that all I want to do is stay home curled up on the couch, drinking tea and eating cake. Unfortunately, children need driving to and from school, essays need writing, and other chores interfere with my desire to hibernate. But this cake suits my mood and the season; it’s a lemony, slightly-spicy and lightly-glazed cake with ingredients so basic that you can probably make it without even making a trip to the store.
• 1 stick unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour, plus more for pan
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 tablespoon finely grated lemon zest plus 6 tablespoons fresh lemon juice (from 2 lemons)
• 3/4 teaspoon ground cardamom
• 2 large eggs
• 1/2 cup sour cream or yogurt
• 1 1/2 cups confectioners’ sugar
Preheat oven to 375 degrees. Butter and flour an 8-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter, granulated sugar, zest, and cardamom until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 3 tablespoons lemon juice. Add flour mixture in 3 additions, alternating with sour cream or yogurt, beginning and ending with flour. Pour batter into cake pan.
Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Turn out onto a wire rack. Let cool, top side up.
While the cake is cooling, combine confectioners’ sugar with remaining 3 tablespoons lemon juice and whisk until smooth; pour over cooled cake.
Recipe from Martha Stewart