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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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Very rich and intense lemon flavor. Ingredients:
1 cup butter, softened (no substitutes) |
3 cups sugar |
6 eggs |
5 tablespoons lemon juice |
1 tablespoon grated lemon, rind of |
1 teaspoon lemon extract |
3 cups all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 1/4 cups sour cream |
1/4 cup sour cream |
2 tablespoons butter, softened |
2 1/2 cups powdered sugar |
3 tablespoons lemon juice |
2 teaspoons grated lemons, rind of |
Directions:
1. In a mixing bowl, mix the butter and sugar about 5 minutes or until light and fluffy.
2. Add eggs 1 at a time, beating after each addition.
3. Add in the lemon juice, lemon peel, and lemon extract; stir to combine.
4. In another bowl, add the flour, baking soda, and salt; stir to combine.
5. Add the flour mixture to the creamed mixture alternately with the sour cream.
6. Beat just until combined.
7. Pour batter into a greased and floured 10-inch bundt pan.
8. Bake at 350 degrees for 55-60 minutes or until a pick comes out clean.
9. Cool for 10 minutes before removing from the pan to cool on a wire rack.
10. To make icing: in a bowl, beat the sour cream and butter until well blended.
11. Gradually add powdered sugar; stir to combine.
12. Beat in the lemon juice and lemon peel.
13. Drizzle over cooled cake.
14. Store in the refrigerator.
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