The Soup Diva

This cake was requested by my amazing sister-in-love to celebrate her 45th birthday. I adapted it heavily from a Pinterest recipe that involved expensive words like “stand mixer.” It is dense and moist and tangy and tart, all the things a good lemon cake should be.

• 3 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 sticks salted butter
• 2 1/2 cups granulated sugar
• 3 eggs
• 1/2 cup lemon juice
• 2 tbsp lemon zest (optional)
• 1 cup sour cream or plain Greek yogurt
  
  For the glaze:
• 1/ cup powdered sugar
• 2 tbsp lemon juice
• 2 tbsp lemon curd (or omit and just double the juice)

Prepare Bundt or tube pan with butter or cooking spray and an even dusting of flour. Microwave butter for 30 seconds and whisk or beat together with sugar, eggs, lemon juice, and zest (if using). Add baking soda and 1/3 of the flour; stir and add half the sour cream of yogurt. Add 1/3 of the flour, stir, and rest of sour cream. Finish with rest of flour and stir until batter is smooth (it will be very thick, don’t worry). Spoon into prepared pan and bake 45 minutes at 350. Allow to cool about 15 minutes, run thin knife or offset spatula around interior of pan and core, and turn onto plate. Stir glaze ingredients together in measuring cup with spout and pour evenly over cake. Dust with sifted powdered sugar if desired. Slice, eat, and prepare to pucker!