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Recipe Information |
- Source:
- Suzanne
Serves/Makes:8 or more
- Ingredients
- Cake:
- 3 cups (700 ml) sugar
- 3 cups (700 ml) flour
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) baking soda
- 1 cup (225 ml) butter
- 8 oz (224 grm) sour cream
- 6 large eggs
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp (2 ml) vanilla
- Glaze:
- 1 cup (225 ml) powdered sugar
- 2 tbsp (30 ml). fresh lemon juice
- 1/2 tsp (2 ml). vanilla
- 1 tsp (5 ml). grated lemon rind (optional)
- Preparation
- Cake:
- Place first 9 ingredients (in order) in bowl.
- Beat at low speed 1 minute.
- Stop to scrape down sides.
- Beat at medium speed 2 minutes.
- Spoon batter into a greased and floured 10 inch tube pan.
- Bake at 325 degrees (175 C.) for 1 hour and 30 minutes or until a long wooden pick inserted in the center comes out clean.
- Cool cake in pan on wire rack 10 minutes.
- Remove from pan and cool on wire rack.
- Coat evenly with lemon glaze.
- To make glaze:
- Stir ingredients until smooth.
- Comments
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