Sour Cream Lemon Cake




2 cups flour 2 teaspoon Baking Powder 1 teaspoon salt 1 cup unsalted butter 2 cups sugar 3 eggs lemon zest from 1 lemon 1 cup sour cream For Lemon Icing ¼ cup unsalted butter 2 tbs lemon juice 2 cups powdered sugar

Nutritional information

No nutrition information available


Preheat oven 325, spray bundt pan. Sift flour, baking powder and salt into a medium bowl, set aside. In a bowl cream together butter and sugar at low speed until blended, then beat at medium speed for 6 minutes. Beat in eggs one at a time, scraping sides of the bowl. Add lemon zest and blend. Add flour mixture alternately with sour cream adding each in 3 additions. Pour batter into prepared pan. Bake for 1 hour. Cool in pan for 10 minutes. Meanwhile mix lemon icing ingredients. Put cake on platter and drizzle with icing.