3 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter at room temperautre
3 cups sugar
6 large eggs at room temp
1 tsp vanilla
Grated zest of 2 lemons
1 cup sour cream at room temp
Zest of 1 lemon
1 cup fresh lemon juice
1/4 cup water
2/3 cup sugar
To make the cake, preheat the oven to 325ÂºF. Butter and flour a 10-inch fluted tub pan (Bundt) and tap out the excess flour.
Sift the flour, baking soda, baking powder and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanill and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of sour cream. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.
Bake until a wooden skewer cones out clean, about 1 1/4 horus.
Meanwhile, make the syrup. Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake.
Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.
This is a really lemony treat! Really good.