– 2 /3/4 cups all-purpose flour (or cake flour) – 1/2  teaspoon salt – 1 1/4 teaspoons baking powder


– 1/4 teaspoon baking soda – 2  cups granulated sugar – 1 1/4 cups (2 1/2 sticks) unsalted butter, softened – 3 large egg


– 1/3  cup sour cream – 1/4 cup fresh lemon juice – Zest of 2 lemon – 1/2  cup milk

For the Lemon Glaze

– 1 cup powdered sugar – 1/4  cup fresh lemon juice


1. Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a      10-inch Bundt pan. 2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, lemon juice, and zest.

4. Add the dry ingredients to the wet ingredients alternately with the milk, beating until just combined.

5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. 2. Drizzle the glaze over the cooled cake.

To make the lemon glaze: