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.

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