Ingredients:
- 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
Preparation:
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 in the preheated oven for 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.
Serves 12 or more, depending on size of servings.
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