The funny thing is, as much as I love summer, as soon as the kids start back to school I am more than ready for autumn to make its presence known. The crispness in the air, the colorful hues adorning the trees, football and pumpkin…all are my cue that summer is long gone and fall is here.
I wanted so badly to make pumpkin bread today, but I couldn’t do that to summer. Summer needs it’s last hurrah before autumn pushes it out of the way and takes the spotlight. So, with the smell of lemon filling my kitchen and sweet sunshine tones of summer, I made a lemon cake.
This, my friends, is not just any lemon cake. This is a lemon cake with everything rich and indulgent I could imagine poured in. Sour cream, pudding, butter and buttermilk… all wrapped up in one brightly baked package. It smells like summer, it tastes like summer… in my mind, it is an ideal way to bid adieu to a wonderful few months and to let fall know that yes… now we’re ready.
When you are truly ready to say goodbye to summer and want a more fall like sweet treat, give this Banana Bread recipe from Brown Eyed Baker a try!
Sinful Lemon Cake
- 3 Cups Cake Flour
- 3 teaspoons baking powder
- 1 teaspoon Kosher salt
- 2 cups granulated sugar
- 1 4- ounce package instant dry Jello pudding mix vanilla or lemon
- 3 eggs
- 1/2 cup butter softened
- 1/2 cup butter flavored shortening
- 1 cup buttermilk or buttermilk substitute
- 1/2 cup sour cream
- 1 tablespoon vanilla
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon lemon extract
Preheat oven to 350°F. Spray two standard size loaf pans with cooking spray. Set aside.
In a medium sized bowl, mix together cake flour, baking powder, Kosher salt, granulated sugar and pudding mix.
In the bowl of a stand mixer, add eggs and beat until a soft yellow. Add butter and shortening and mix until fluffy. Slowly add additional wet ingredients (buttermilk, sour cream, vanilla, lemon zest, lemon juice and lemon extract) and mix until well blended.
Add the dry ingredients, 1 cup at a time, to the stand mixer bowl and beat at medium speed until all the dry and wet ingredients are incorporated and batter is smooth.
Pour the batter into two prepared loaf pans. Bake at 350°F for 50-60 minutes or until a knife inserted into the middle comes out clean.
Allow to cool then remove from pan.