Ingredients

• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup unsalted butter, softened
• 1 2/3 cups sugar, divided
• 4 eggs, room temperature
• 1/4 cup lemon juice
• 1/3 cup lemon juice
• 5 lemons, zest of, grated
• 1 cup sour cream, room temperature

Instructions

1. Heat oven to 325º.

2. Butter a 10-inch tube or bundt pan.

3. Combine flour, baking soda and salt.

4. Cream butter with an electric mixer.

5. Add 1 cup sugar and beat until light and fluffy.

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

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

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

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

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

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

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

13. Stir in remaining zest.

14. Prick the cake all over with a long skewer.

15. Spoon or brush the glaze over the entire cake.

16. Cool completely before serving.