Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz Cake flour

  2. 1 teaspoon 5ml Baking soda

  3. 1 teaspoon 5ml Kosher salt

  4. 1 cup 198g / 7oz Unsalted butter - softened

  5. 1 2/3 cups 329g / 11oz Sugar - divided

  6. 4 Eggs - room temperature

  7. 1/4 cup 59ml Freshly-squeezed lemon juice - plus

  8. 1/3 cup 78ml Freshly-squeezed lemon juice Grated zest of

  9. 5 large lemons - divided

  10. 1 cup 237ml Sour cream - room temperature

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oven to 325 degrees. Butter a 10-inch tube pan. Combine the flour, baking soda and salt in a bowl and stir to blend. Set aside. Cream the butter with an electric mixer. Add 1 cup of the sugar and beat until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in 1/4 cup lemon juice and the zest of 3 lemons. Stir in the flour mixture and sour cream alternately, mixing with a rubber spatula until completely blended. Scrape into the prepared pan. Bake 60 to 70 minutes, until a toothpick inserted in the thickest part comes out clean. Cool on a rack for 10 minutes, then turn the cake out onto a serving plate. Combine the remaining 1/3 cup lemon juice and the remaining 2/3 cup sugar in a small saucepan and cook over medium heat, whisking constantly, until the sugar dissolves. Stir in the remaining lemon zest. Prick the warm cake all over with a skewer. Spoon and brush the glaze over the top and all sides of the cake. Cool completely before slicing. This recipe yields 12 or more servings. Each of 12 servings: 439 calories; 6 grams protein; 57 grams carbohydrates; 1 grams fiber; 21 grams fat; 13 grams saturated fat; 121 mg. cholesterol; 296 mg. sodium.


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