Recipe: Spiced Lemon Cake

I was worried that the tart would not turn out for book club, so I hedged my bets and made another cake as well. This is also in the October issue of Martha and may be my new favorite cake. The combination of lemon and cardamom is one of my favorite flavors. The texture of this cake is wonderful and it is the perfect light ending to a fall/winter meal.

• 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
• 1 1/2 cups confectioners' sugar

1. Preheat oven to 375 degrees. Butter and flour an 8-inch round cake pan. Sift together flour, baking powder, baking soda, and salt.
2. Beat butter, granulated sugar, zest, and cardamom with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 3 tablespoons lemon juice. Reduce speed to medium-low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Pour batter into cake pan.
3. 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. Whisk confectioners' sugar with remaining 3 tablespoons lemon juice until smooth; pour over cooled cake.