Glazed Lemon Sour Cream Cake

For Cake:

Preheat oven to 350 degrees. Grease and flour a 9 inch bundt pan. Sift together flour, baking soda and baking powder in a medium bowl. Set aside. Beat together butter and sugar in a medium bowl until light and fluffy, about 4 minutes. Beat in eggs, lemon peel and lemon extract. Beat 2 minutes. Reduce mixer to low speed and add half of the flour mixture. Mix until well combined. Add half the sour cream and mix until blended. Add remaining flour and sour cream. Pour batter into the prepared pan and bake 35 to 40 minutes until a toothpick comes out clean. Cool cake 10 minutes in pan. Invert cake onto a rack and remove pan. Prepare glaze.

For Glaze:

Sift the powdered sugar into a small bowl. Whisk in lemon juice and lemon peel until smooth.

Place the cake on a wax paper-lined baking sheet. Poke holes 1 inch apart in cake with a skewer, going almost to the bottom. Slowly pour glaze over cake, letting it absorb as you pour. Let cake cool to room temperature.