1/2 lb. (16 Tbsp., 2 sticks) butter (at room temperature)
1 c. sugar
1/2 c. sour cream
3 eggs
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. cake flour
1 lemon
Glaze:
2 c. confectioner's sugar
4 Tbsp. butter, melted
1 lemon
Directions:
This lemony, moist cake was a hit at our Fourth of July picnic.
Preheat oven to 350°. Spray a bundt pan with nonstick spray. Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in sour cream.
Add eggs one at a time, beating well after the addition of each egg.
Take your cake lemon and grate the zest using a lemon zester or fine cheese grater. (Zest is the cooking word for lemon rind or peel. Don't get too much of the white part; it can be fairly bitter.) Beat the grated zest into the batter.
Cut the lemon in half. Squeeze the juice of one half of the lemon into a bowl. Remove any seeds. (You'll probably have about 2 Tbsp. of lemon juice.)
Pour batter into pan.
Bake at 350°F for 40-45 min., until cake is set and top is a light golden brown. Cake will pull away slightly from the sides of the pan.
Make the Glaze
While cake is baking, make the glaze.
Place confectioner's sugar in a small bowl. Add melted butter. Grate in lemon zest from one lemon.
Cut lemon in half, and juice the lemon. Add all the lemon juice into the butter-sugar mixture.
Cool cake 30 min. Use a dull knife to loosen sides. Turn the cake out onto a serving plate.
Using a knife, gently and evenly spread glaze over the top of the cake, letting it drip down the sides.
Cool completely before serving.
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