Lemon Love Cake

Ingredients:

2¾ cups flour

½ teaspoon baking soda

¾ teaspoon salt

1 cup unsalted butter, softened to room temperature

2½ cups sugar

1 teaspoon vanilla

1 tablespoon grated lemon zest

5 large eggs at room temperature

1 cup sour cream

½ cup fresh lemon juice, from about 4 lemons

Preheat the oven to 350 degrees.

Prepare a 10-inch Bundt pan with lots of pan spray and sprinkle it with granulated sugar.  (Flour will leave an unattractive residue on the cake.)

To make the cake:

In a medium bowl, combine the flour, baking soda and salt; set aside.

In a large mixing bowl, cream the butter and sugar until they are light and fluffy. Add vanilla and lemon zest, mix them together.

Add eggs one at a time, mixing well after each addition.  Scrape down the sides of the bowl.  

Mix sour cream and lemon juice together. Add flour and sour cream mixture alternately, finishing with the flour.

Spoon batter into prepared pan and bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center.  Place a wire cooling rack over the top of the bundt pan and carefully flip bundt pan and rack over.  Allow the pan to cool about 5-10 minutes before lifting off.  Cool completely.

To make the glaze dizzle:

1-2/3 cups fonctioners' sugar, sifted.

Pinch of Salt

2-4 tablespons freshly squeezed lemon juice

Mix the sugar and salt, then add 2 tablespoons of lemon juice and stir, add more lemon juice as needed to create a thin glaze that can be poured artfully over the cool cake.  Add sprinkles, if desired.