Double Lemon Cake

This was in the la times a couple of weeks ago. . .

Heat oven to 325.

Butter a 10-inch tube or bundt pan.

Combine flour , baking soda and salt.

Cream butter with an electric mixer.

Add 1 cup sugar and beat until light and fluffy.

Add eggs , one at a time , beating well after each addition.

Beat in the quarter-cup lemon juice and the zest of 3 lemons.

Add the flour mixture and sour cream alternately , mixing well with a rubber spatula.

Scrape into buttered pan and bake 60-70 minutes , until a skewer inserted in the thickest part comes out clean.

Cool in the pan on a rack for 10 minutes , then turn cake out onto a plate.

Combine remaining 1 / 3 cup of lemon juice and 2 / 3 cup sugar in small saucepan.

Cook over medium heat , whisking constantly , until the sugar has dissolved.

Stir in remaining zest.

Prick the cake all over with a long skewer.

Spoon or brush the glaze over the entire cake.

Cool completely before serving.

flour, baking soda, kosher salt, unsalted butter, sugar, eggs, lemon juice, lemons, zest of, sour cream