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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Annettia Mounger for Kansas City, Missouri sent the recipe for this lovely, lemony cake. She notes, Everyone raves over this pretty dessert - it sure doesn't last long. Ingredients:
1 cup butter, softened |
3 cups sugar |
6 eggs |
5 tablespoons lemon juice |
1 tablespoon grated lemon peel |
1 teaspoon lemon extract |
3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1-1/4 cups sour cream |
icing: |
1/4 cup sour cream |
2 tablespoons butter, softened |
2-1/2 cups confectioners' sugar |
3 tablespoons lemon juice |
2 teaspoons grated lemon peel |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. 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° 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 bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator. Yield: 12 servings.
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