Found this recipe in our latest issue of Taste of Home mag (April/May 2020) and it was amazing! Link to the original recipe can be found here.

Ingredients for cake

• 1 Cup Butter, softened
• 3 Cups Sugar
• 6 Large Eggs, Room temp.
• 5 Tbsp Lemon Juice
• 1 Tbsp Lemon Zest
• 1 Tsp Lemon Extract
• 3 Cups All Purpose Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 1/4 Cup Sour Cream

Icing

• 1/4 Cup Sour Cream
• 2 Tbsp Butter Softened
• 2 1/2 Cup of Confectioners Sugar
• 3 Tbsp Lemon Juice
• 2 Tsp Lemon Zest

Cooking Directions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.

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

3. For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners’ sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.