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Double-lemon Cake

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“This was in the LA Times a couple of weeks ago. . .”
1hr 30mins

Ingredients Nutrition


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

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