Double-lemon Cake

Name: Double-lemon Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 16 serving(s)
Ingredients: 3 cups flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 cup unsalted butter, softened; 1 2/3 cups sugar, divided; 4 eggs, room temperature; 1/4 cup lemon juice; 1/3 cup lemon juice; 5 lemons, zest of, grated; 1 cup sour cream, room temperature

Submitted by CCLady

"This was in the LA Times a couple of weeks ago. . ."

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photo by treehug

Ready In:: 1hr 30mins
Ingredients:: 10
Serves:: 16

ingredients

3 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 ²⁄₃ cups sugar, divided
4 eggs, room temperature
¹⁄₄ cup lemon juice
¹⁄₃ cup lemon juice
5 lemons, zest of, grated
1 cup sour cream, room temperature

directions

Heat oven to 325º.
Butter a 10-inch tube or bundt pan.
Combine flour, baking soda and salt.
Cream butter with an electric mixer.
Add 1 cup sugar and beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in the quarter-cup lemon juice and the zest of 3 lemons.
Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
Cook over medium heat, whisking constantly, until the sugar has dissolved.
Stir in remaining zest.
Prick the cake all over with a long skewer.
Spoon or brush the glaze over the entire cake.
Cool completely before serving.