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Sour Cream Lemon Cake




Source of Recipe


Pretty Pink Butterfly


List of Ingredients




Sour Cream Lemon Cake


2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
3 eggs
Grated zest of 1 large lemon
1 cup sour cream
.
Lemon Glaze:

1/4 cup melted butter
2 tablespoons fresh lemon juice
2 cups sifted confectioners' sugar

Recipe




Preheat oven to 325°.

Generously butter and flour a 10-inch bundt pan.

Into a bowl, sift together the flour, baking powder and salt; set aside.

In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.

Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently.

Blend in lemon zest.

Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions.

Scrape sides of bowl frequently.

Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean.

Cool in pan 10 minutes.

Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth.

Carefully turn cake out onto a platter; drizzle evenly with glaze.

Serves 12 or more, depending on size of servings.