What You’ll Need :
1 cup butter softened
3 cups sugar
6 eggs
6 tablespoons lemon juice
1 tablespoon grated lemon peel
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream
ICING
2 tablespoons butter, softened
2 1/2 cups confectioners’ sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel
How to Make It :
In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and peel. 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 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. (TIP: Bake on lowest rack in your oven. It will ensure the bunt cake cooks all the way through.) Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small mixing bowl, cream butter then gradually add confectioners’ sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator
