3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons lemon zest
1 cup (2 sticks) butter at room temperature
2 1/2 cups sugar
6 large eggs at room temperature
1 cup sour cream at room temperature
2 tablespoons freshly-squeezed lemon juice
1 teaspoon pure lemon extract
For the glaze:
1 1/2 cups powdered sugar
2-3 tablespoons freshly-squeezed lemon juice


Place a rack in the middle position of the oven and preheat to 325° F. Generously grease and flour a 12-cup pan and set aside.
In a large bowl, whisk together the flour, baking soda, salt and lemon zest. In another large bowl, use an electric mixer to cream together the butter and sugar. Increase speed to medium-high and beat for about 5 minutes until light and fluffy. Add eggs, one at a time, mixing well after each addition.
With mixer set to low speed, alternately add half of the flour mixture, half of the sour cream, then the remaining flour mixture, sour cream, lemon juice and lemon extract. Mix until all ingredients are just combined, being careful not to over mix.
Transfer the batter to the prepared pan, smooth the top with a spatula and tap the pan firmly on the counter to release any air bubbles. Bake for 1 hour and 15 minutes (up to 1 hour and 30 minutes) until a few moist crumbs stick to a toothpick inserted in the center. Cool the cake in the pan for 15 minutes before turning on a wire to finish cooling completely.
For the frosting, measure the powdered sugar into a bowl and stir in 2 tablespoons of lemon juice with a spoon until completely smooth. Add a little more lemon juice if the glaze is too thick. Drizzle the glaze over the cooled cake and allow to set and set. If desired, garnish with additional lemon zest.


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