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Cake Batter

  • 1 cup butter (margarine)
  • 3 cups granulated sugar
  • 6 large eggs (room temperature)
  • 5 tablespoons lemon juice
  • zest of 3 lemons
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups sour cream

Lemon Simple Syrup

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice

Lemon Glaze

  • 1 cup icing sugar (also known as confectioners sugar)
  • 2-3 tablespoons lemon juice


Lemon Simple Syrup

  • Combine the sugar and water in a small saucepan and bring to a boil.
  • Add the lemon juice and let boil for 1 minute. Remove from the heat and set aside to cool.

The Cake

  • First you want to cream the butter and sugar. As I used margarine, I just beat the margarine for a few seconds and then added the sugar a cup at a time. Let it incorporate and get fluffy, then scrape down the sides of the bowl, add the next cup of sugar, and so on until all the sugar is incorporated. Let beat for an additional minute or so.
  • Add the eggs, 1 egg at a time. Beating until each egg is incorporated. Scrape down the sides of the bowl every couple of eggs.
  • Add the lemon juice, zest, and extract. Beat until just incorporated.
  • Combine the flour, baking soda and salt. Add the flour mix and sour cream to the wet mix, alternating ingredients and only mixing until blended. Scrape down the sides in between mixing.
  • Pour into a WELL greased bundt pan. Bake at 350°F for 55 - 65 minutes (until a skewer comes out clean). The wide range of baking time is very dependent on the stove.
  • Cool for 10 minutes and then remove immediately from the pan and set on a wire rack to cool.
  • Baste all over with the lemon simple syrup.
  • Let cool completely before glazing.


  • Place the icing sugar in a bowl and add the lemon juice a tablespoon at a time, stirring until it turns a very thick consistency. You don't want it too runny or it will just run off the cake and pool at the bottom.
  • Using a spoon, drizzle over the cake.


The original recipe for this came from the April / May 2020 copy of Taste of Home.