Ingredients
1 cup butter, softened3 cups sugar6 large eggs, room temperature5 tablespoons lemon juice1 tablespoon grated lemon zest1 teaspoon lemon extract3 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt1-1/4 cups sour creamICING:1/4 cup sour cream, room temperature2 tablespoons butter, softened2-1/2 cups confectioners’ sugar2 to 3 tablespoons lemon juice2 teaspoons grated lemon zestadditional grated lemon zest, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners’ sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
