Double-lemon Cake

Recipe by CCLady
READY IN: 1hr 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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