3 C. Flour

1 tsp. Baking Soda

1 tsp. Salt

1 C. Unsalted Butter

1 C. Sugar

4 Eggs (room temperature)

¼ C. Fresh Lemon Juice

1 C. Sour Cream (room temperature)

Grated Zest of 3 Lemons

Preheat oven to 325~. Butter a 10 inch tube pan. combine the flour, baking soda and salt in a bowl. Stir to blend and set aside.

Cream the butter with an electric mixer. Add sugar and beat until light and fluffy. Beat in eggs, one at a time, scrapping down sides of bowl after each addition. Beat in lemon juice and zest. Stir in flour mixture and sour cream alternately, mixing with a rubber spatula until completely blended. Scrape into prepared pan. Bake for 60 to 70 minutes or until toothpick inserted into thickest part comes out clean. Cool on rack for 10 minutes, then turn cake out onto serving plater. Prick the warm cake all over with a skewer. Spoon and brush glaze over top and sides. Cool completely before serving


1/3 C. Fresh Lemon Juice

2/3 C. Sugar

Zest of 2 Lemons

Combine lemon juice and sugar in a small saucepan and cook over medium heat, whisking constantly until the sugar dissolves. Stir in the lemon zest. Spoon and brush over top and sides of warm cake

Michele Denaro Bovich