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      Title: The Best Lemon Bundt Cake
 Categories: Cakes, Desserts, Citrus, Dairy
      Yield: 12 Servings

      1 c  Butter; softened
      3 c  Sugar
      6 lg Eggs; room temperature
      5 tb Lemon juice
      1 tb Lemon zest; grated
      1 ts Lemon extract
      3 c  All-purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
  1 1/4 c  Sour cream

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    1/4 c  Sour cream; room temperature
      2 tb Butter; softened
  2 1/2 c  Confectioners' sugar
      3 tb Lemon juice
      2 ts Lemon zest; grated
           Additional lemon zest;
           - grated (optional)

  In a large bowl, cream butter and sugar until light and fluffy, 5
  to 7 minutes. Add eggs, 1 at a time, beating well after each
  addition. Stir in lemon juice, zest, and extract. Combine the
  flour, baking soda, and salt; add to the creamed mixture
  alternately with sour cream. Beat just until combined.

  Pour into a greased and floured 10" fluted tube pan. Bake @
  350°F/175°C until a toothpick inserted near the center comes out
  clean, 55 to 60 minutes. Cool for 10 minutes before removing from
  pan to a wire rack to cool completely.

  For icing, in a small bowl, beat the sour cream and butter until
  smooth. Gradually add confectioners' sugar. Beat in lemon juice and
  zest. Drizzle over the cake. If desired, top with additional grated
  lemon zest. Store in the refrigerator.

  Recipe by Annettia Mounger, Kansas City, Missouri

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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