Ingredients

• 2 sticks soft butter
• 2 2/3 c sugar
• 4 whole eggs
• 6 lemons, rinds thereof
• 1 c sour cream
• 3 c flour
• 2 tsp baking powder
• 1/2 cup lemon juice
• 2c powdered sugar
• 1/3c lemon juice.

Directions

1. Cream 2 sticks soft butter with 2 2/3 c sugar, 4 whole eggs and the rind of 6 lemons. Add 1 c sour cream. Sift 3 c flour with 2 tsp baking powder & add to mix. Add 1/2 cup lemon juice and mix well. Pour into 3 well-greased 8" pans & bake 50-60 minutes at 350 degrees, or until done. Glaze with 2c powdered sugar mixed with 1/3c lemon juice.

2. couple of notes: you can make this cake in 2 8" pans, but it tends to overflow a bit. I really recommend going with 3. The recipe calls for it being baked in a 10" springform, but there’s too much batter. It’ll explode all over your oven.

3. Also, if you don’t have fresh lemons on hand, 8tsp of dried lemon peel works perfectly well in place of the zest of 6 lemons.

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