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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 ½ cup powdered sugar 2 tablespoons butter, melted

Nutrition Info

436.8 calories carbohydrate: 56.6 g cholesterol: 95.1 mg fat: 22.6 g fiber: 1 g protein: 4.4 g saturatedFat: 13.8 g servingSize: - sodium: 424 mg sugar: 38.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Sift together flour, baking powder, and salt into a bowl.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

1 cake

This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.