Lemon Sour Cream Poundcake

This recipe is all lemon, all the time. I think it's a fitting for summer, which is just around the corner. Not much to say other than to use fresh lemons and lemon zest. I used the juice of two lemons and the zest of one lemon for the cake, and the juice of two lemons for the icing. Because my oven is ancient and has virtually no thermostat, making it impossible to bake at 325, I baked this at 350 for around 80 minutes.

Ingredients

Cake

• 3 cups cake flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups sugar
• 6 eggs
• 1/4 cup fresh lemon juice (about two lemons)
• 1 tablespoon grated lemon peel (about one lemon)
• 1 cup sour cream

Icing

• 2 cups powdered sugar
• juice of two lemons

Directions

1. Preheat oven to 325°F. Grease bundt cake pan. Dust pan with flour; tap out excess flour.
2. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
3. Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
4. Prepare icing by adding powered sugar to lemon juice until opaque but runny enough to pour. Then pour on still warm cake. Let cool completely.