Spiced Lemon Cake

This cake would have been beautiful if I wasn't sooo pregnant and sooo hungry.  I rushed it out of the oven, skipped the cooling process, dumped it out, and dug in.  Naturally it fell apart but still tasted amazing.  This is a thick cake and could easily be justified as a breakfast cake. That's a thing, right?

Spiced Lemon Cake
Adapted from shutterbean

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, room temperature
• 3/4 cups granulated sugar
• 1 tablespoon grated lemon zest
• 3/4 teaspoon ground cardamom <-very expensive but essential.
• 2 large eggs
• 6 tablespoons lemon juice
• 1/2 cup sour cream
• 1 1/2 cup confectioners' sugar

Preheat the oven to 375F. Spray an 8-inch round cake pan with nonstick spray.

Sift the flour, baking powder, baking soda, and salt together in a bowl.

Beat the butter, sugar, lemon zest, and cardamom with medium-high speed with a mixer until fluffy. Add eggs 1 at a time, beating between the eggs. Beat in 3 tablespoons of lemon juice.

Then reduce the speed to medium-low.  Add in about 1/3 flour mixture, 1/4 cup sour cream, 1/3 flour mixture, 1/4 sour cream, then the final third of flour mixture. Once mixed pour batter into the cake pan.

Bake about 30 minutes or until an inserted toothpick comes out clean.  Turn out on a wire rack and let cool completely.

While cooking whisk the remaining 3 tablespoons of lemon juice and confectioners sugar in a bowl until smooth. Pour over cooled cake and serve.