Ingredients
1 1/3
cups granulated sugar
3/4
cup butter, softened
1
tablespoon fresh lemon juice
3
eggs
1 1/2
cups all-purpose flour
2
tablespoons lemon zest
1
teaspoon baking powder
1/4
teaspoon salt
1/2
cup sour cream
1/2
cup powdered sugar
3
teaspoons fresh lemon juice
Preparation
Heat oven to 350°F. Grease with shortening 9x5-inch loaf pan; lightly flour.
In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed until light and fluffy. Add 1 tablespoon lemon juice and the eggs; beat until well mixed. Beat in remaining cake ingredients on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour evenly into pan.
Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Turn upside down onto cooling rack. Cool completely, about 2 hours.
In small bowl, mix powdered sugar and lemon juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake.
