Lemon Sour Cream Cake

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan, such as a Bundt (R) pan.

2 . Stage

Sift together flour, baking powder, and salt in a bowl.

3 . Stage

Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.

4 . Stage

Bake in the preheated oven until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.

5 . Stage

Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over cooled cake.