Ingredients for The Cake
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
1 cup sour cream
Ingredients for The Glaze
3 teaspoons lemon juice, plus zest from the lemon
1/2 cup powdered sugar
2 tablespoons butter, melted
Preheat the oven to 325 degrees Fahrenheit. Generously grease a bundt or tube pan with butter, vegetable shortening, or oil, and coat with flour.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate, large bowl, add the butter and sugar. Beat with an electric mixer at medium speed until light and fluffy, about 3 minutes.
Add in the eggs, one at a time. Beat the batter well after every addition.
Add the flour mixture and sour cream, alternatingly, in 3 batches. Beat the batter briefly after every addition. Stir in half of the lemon zest.
Pour the batter into the prepared bundt pan.
Bake for 55 to 60 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done baking.
Let the cake cool on a wire rack for 5 minutes. Loosen the edges of the cake with a knife. Flip the pan over onto a serving platter. Let it cool completely, about 1 hour.
To make the glaze, add the lemon juice, powdered sugar, and butter to a bowl. Stir together until a thick glaze forms. Pour the glaze over the cooled cake. Slice and enjoy!
Recipe courtesy of Insanely Good Recipes