Double-lemon Cake

This was in the LA Times a couple of weeks ago. . .

• Ready In: 1 hr 30 mins
• Serves: 16

Ingredients

• 3  cups flour
• 1  teaspoon baking soda
• 1  teaspoon kosher salt
• 1  cup unsalted butter, softened
• 1 2⁄3 cups sugar, divided
• 4  eggs, room temperature
• 1⁄4 cup lemon juice
• 1⁄3 cup lemon juice
• 5  lemons, zest of, grated
• 1  cup sour cream, room temperature

Directions

1. Heat oven to 325º.
2. Butter a 10-inch tube or bundt pan.
3. Combine flour, baking soda and salt.
4. Cream butter with an electric mixer.
5. Add 1 cup sugar and beat until light and fluffy.
6. Add eggs, one at a time, beating well after each addition.
7. Beat in the quarter-cup lemon juice and the zest of 3 lemons.
8. Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
9. Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
10. Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
11. Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
12. Cook over medium heat, whisking constantly, until the sugar has dissolved.
13. Stir in remaining zest.
14. Prick the cake all over with a long skewer.
15. Spoon or brush the glaze over the entire cake.
16. Cool completely before serving.