Lemon Sour Cream Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups white sugar
• 1 cup butter , at room temperature
• 3 eggs
• 1 cup sour cream
• 1 large lemon , zested and juiced, divided
• 0.5 cups powdered sugar
• 2 tablespoons butter , melted

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan, such as a Bundt (R) pan.

2. 2

   Sift together flour, baking powder, and salt in a bowl.

3. 3

   Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.

4. 4

   Bake in the preheated oven until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.

5. 5

   Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over cooled cake.