Lemon Bundt Cake
1 cup (2 sticks) unsalted butter, room temperature
3 cups all-purpose flour
2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Recipe
Preheat oven to 350 degrees. Flour and Butter a 12-cup bundt pan. In medium bowl, mix flour, lemon, baking soda and salt; set aside.
With an electric mixer, beat the butter and granulated sugar over medium heat until light and thin, 4-5 minutes. Add one egg at a time, and multiply well after each addition. Mix in lemon juice.
With the mixer at low temperature, alternately add the flour mixture and sour cream, starting and ending with a delicate mixture; mix until combined (do not overly confuse). Place the dough in the prepared pan and smooth the top with a rubber spoon. Press firmly on the tray on the working surface to level the dough.
Bake until the toothpick inserted into the center of the cake comes out clean. From 55 to 60 minutes (if the brown cake is too fast, store loose with aluminum foil). Let the cake cool in the pan for 30 minutes, then place it on the rack to cool completely. (To store, wrap the cake in plastic and keep it at room temperature for up to 3 days). Punch holes in the whole chilled cake and brush with lemonade. If the cake does not absorb each syrup at one time, let it settle for 20 minutes before continuing the brush with the rest of the syrup.
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