A glazed lemon cake, made with fresh lemon and sour cream.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
Grated zest of 1 large lemon
1 cup sour cream
1/4 cup melted butter
2 tablespoons fresh lemon juice
2 cups sifted confectioners' sugar
Heat oven to 325 degrees F. Generously butter and flour a 10-inch Bundt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.
In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated
sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.
Beat in eggs, one at a time, beating well after each addition and scraping down
side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture
alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently.
Pour batter into prepared cake pan; bake or 55 to 65 minutes,
or until a cake tester or wooden pick inserted near the center of cake comes out
clean. Cool in pan 10 minutes.
Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth.
Carefully turn cake out onto a platter; drizzle evenly with glaze.