1 c. butter (no substitutes), softened
3 c. sugar
5 tablespoons of. fresh lemon juice
1 tablespoons of. grated lemon peel
1 teaspoon. lemon extract
3 c. all-purpose flour
1/2 teaspoon. sodium bicarbonate
1/4 teaspoon. salt
1 1/4 c. sour cream
1/4 c. sour cream
2 tablespoons of. butter, softened
2 1/2 c. confectioners sugar
3 tablespoons of. fresh lemon juice
2 teaspoon. grated lemon peel
Inside a large mixing bowl, cream butter and sugar until light and fluffy, about a few minutes. Add eggs, individually, beating well after each addition. Stir in fresh lemon juice, peel and extract. Combine the flour, sodium bicarbonate and salt increase the creamed mixture alternately with sour cream. Beat just until combined. Pour right into a greased and floured 10-inch fluted tube pan.
Bake at 350F for 55 to an hour or until a toothpick placed close to the center arrives clean. Awesome for ten minutes before removing from pan to some wire rack to awesome completely.
For icing, in a tiny mixing bowl, beat the sour cream and butter until blended. Progressively add confectioners sugar. Beat in fresh lemon juice and peel. Drizzle within the cake. Store within the refrigerator.
Yield: 12 servings.