Ingredients Jump to Instructions ↓

  1. 1 cup butter (no substitutes), softened

  2. 3 cups sugar

  3. 6 eggs

  4. 5 tablespoons lemon juice

  5. 1 tablespoon grated lemon peel

  6. 1 teaspoon lemon extract

  7. 3 cups all-purpose flour

  8. 1/2 teaspoon baking soda

  9. 1/4 teaspoon salt

  10. 1 1/4 cups sour cream

  11. ICING:

  12. 1/4 cup sour cream

  13. 2 tablespoons butter, softened

  14. 2 1/2 cups confectioners' sugar

  15. 3 tablespoons lemon juice

  16. 2 teaspoons grated lemon peel

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.

  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

  3. For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.


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