Name: For The Cake
Ingredients: 2 egg yolks (from large eggs); 1 large egg (yolk and white); 1/2 cup sour cream; 2 Tbsp freshly squeezed Lemon Juice; 1-1/2 cups plus 1 Tbsp all purpose flour; 3/4 tsp baking powder; 1/2 tsp kosher salt; 1/4 tsp baking soda; 1 cup granulated sugar; 1 Tbsp fresh lemon zest, plus more for garnish; 1/2 cup salted butter, room temperature (cut into tablespoons)

Ingredients

Units Scale

1 cup confectioners sugar
1 Tbsp freshly squeezed lemon juice
1-2 Tbsp milk or cream
Pinch kosher salt

Cook Mode Prevent your screen from going dark

Instructions

To make the icing, whisk together the confectioners’ sugar and lemon juice. Add 1 tablespoon of milk or cream and whisk until smooth, then add by the teaspoon until you reach the desired consistency. Add salt to taste.
Spoon the icing over the completely cooled cake, using the back of the spoon to gently smooth it over the top of the cake and letting it drizzle a bit down the sides. Sprinkle with lemon zest. Allow the icing to set before serving. Cover and store any leftover cake for up to 4 days in the refrigerator.