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Sour Cream Lemon Cake

A glazed lemon cake, made with fresh lemon and sour cream.

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • Grated zest of 1 large lemon
  • 1 cup sour cream

Lemon Glaze

  • 1/4 cup melted butter
  • 2 tablespoons fresh lemon juice
  • 2 cups sifted confectioners' sugar

Instructions

  1. Heat oven to 325 degrees F. Generously butter and flour a 10-inch Bundt pan.
  2. Into a bowl, sift together the flour, baking powder and salt; set aside.
  3. 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.
  4. 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.
  5. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.

Serves 12 or more, depending on size of servings.


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