Categories: Cake, Dessert

Ingredients

• 1 cup butter, softened (no substitutes)
• 3 cups sugar
• 6 eggs
• 5 tablespoons lemon juice
• 1 tablespoon grated lemon, rind of
• 1 teaspoon lemon extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups sour cream
• Icing:
• 1/4 cup sour cream
• 2 tablespoons butter, softened
• 2 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 2 teaspoons grated lemons, rind of

Directions

1. In a mixing bowl, mix the butter and sugar about 5 minutes or until light and fluffy.

2. Add eggs 1 at a time, beating after each addition.

3. Add in the lemon juice, lemon peel, and lemon extract; stir to combine.

4. In another bowl, add the flour, baking soda, and salt; stir to combine.

5. Add the flour mixture to the creamed mixture alternately with the sour cream.

6. Beat just until combined.

7. Pour batter into a greased and floured 10-inch bundt pan.

8. Bake at 350 degrees for 55-60 minutes or until a pick comes out clean.

9. Cool for 10 minutes before removing from the pan to cool on a wire rack.

10. To make icing: in a bowl, beat the sour cream and butter until well blended.

11. Gradually add powdered sugar; stir to combine.

12. Beat in the lemon juice and lemon peel.

13. Drizzle over cooled cake.

14. Store in the refrigerator.

Email to a friend | Print this recipe | Back