Double-lemon Cake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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 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.