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Sour Cream and Lemon Cake




Source of Recipe


internet


List of Ingredients




2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter or margarine -- room temperature
2 cups sugar
3 eggs
grated zest from 1 large lemon
1/2 pint sour cream -- (1 cup)

Lemon Glaze:
1/4 cup unsalted butter -- melted
2 Tablespoons fresh lemon juice
2 cups powdered sugar -- sifted

Recipe



Preheat oven to 325 degrees F. Thoroughly butter and flour a 10-inch bundt pan; tap pan on edge of sink to shake out excess flour.

Set pan aside. Sift flour, baking pwder and salt into a medium bowl; set aside. In bowl of an electric mixer, cream butter and sugar at low speed until blended, then beat at medium until mixture is very fluffy (about 6 minutes). Beat in eggs, 1 at a time, scraping down side of bowl after each addition. Add lemon zest and blend. Add flour mixture to creamed mixture alternately with sour cream, adding each in 3 additions and scraping down side of bowl after each addition. Pour batter into prepared pan; bake in preheated oven until a wooden pick inserted in center of cake comes out clean (about 1 hour). Cool in pan 10 minutes. Meanwhile, prepare Lemon Glaze. Turn out cake onto a platter; drizzle evenly with glaze.