Sour Cream Lemon Cake

(Courtesy Of Rachael Coon-I totally hounded her for this recipe!)






This is SUPER DUPER yummy!! It's a heavy cake too, a small slice is pretty filling.

Ingredients:
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 powdered sugar

Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan (I used a 9X13 pan but for looks...next time will use a bundt)

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 (I kept it in the pan so the juices would soak through and sit in it and used a fork to poke 20+ holes).

MUST CHILL; David and I tore into it a bit early and our pieces fell apart. After an hour in the fridge it was ready to munch down on!