▢3 cups flour
▢½ teaspoon baking soda
▢½ teaspoon salt
▢1 cup unsalted butter at room temp (2 sticks)
▢3 cups sugar
▢6 eggs at room temp
▢⅓ cup fresh lemon juice
▢1 ¼ tablespoons grated lemon peel
▢1 cup sour cream
Instructions
▢ Preheat oven to 325 degrees.
▢ Grease tube or bundt pan.
▢ Dust pan with flour; tap out excess.
▢ Sift flour, baking soda and salt into medium bowl.
▢ Using electric mixer, beat butter in large bowl at medium speed until fluffy.
▢ Gradually add sugar and beat 5 minutes.
▢ Add eggs 1 at a time, beating just until combined after each egg is added.
▢ Beat in lemon juice and peel.
▢ Using rubber spatula, mix in dry ingredients.
▢ Mix in sour cream.
▢ Pour batter to prepared pan – batter will be thick.
▢ Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes.
▢ Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
▢ Carefully turn cake right side up on rack and cool completely.
▢ For an extra touch – drizzle glaze made of 1 cup confectioners sugar and 2-3 tablespoons of fresh lemon juice over cake.
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