Rating: 4.5 stars
318 Ratings
  • 5 star values: 216
  • 4 star values: 70
  • 3 star values: 19
  • 2 star values: 7
  • 1 star values: 6

Annettia Mounger for Kansas City, Missouri sent the recipe for this lovely, lemony cake. She notes, 'Everyone raves over this pretty dessert - it sure doesn't last long.'

Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
ICING:

Directions

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

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  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

  • For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.

Nutrition Facts

658 calories; protein 7.5g; carbohydrates 101.2g; fat 26.1g; cholesterol 151.4mg; sodium 266.8mg. Full Nutrition
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