Lemon Cake

I had a girl's get together last night, it is always so much fun to eat and talk thru the evening. I am only sorry I work, otherwise I could do it every day! Imagine the possibilities! Back to reality, yesterday's gathering was particularly special, as we were planning for the upcoming baby shower of a dear friend. Stay tuned for the goodies that we will  be making for that occasion.
I baked a new lemon cake recipe, and as Dear Husband put it " It's a keeper!" Sooooo moist and bursting with delicious lemon flavor.

Lemon Cake ( Allrecipes.com)

Ingredients for the cake

1 cup butter ( no substitutes), softened
3 cups sugar
6 eggs
5 tablespoons lemon juice
1 tablespoon grated lemon peel
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream

Ingredients for the Icing:

1/4 cup sour cream
2 tablespoons butter, softened
2 1/2 cups confectioner's sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel

Directions:

In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternatively with sour cream. Beat just until combined.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350F. for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For icing, in a small mixing bowl, beat the sour cream and butter, until blended. Gradually add confectioner's sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in refrigerator.

 The final product. I didn't have time to let the cake cool completely before icing it, therefore it melted and feel on the pan.

                     My fancy lemon squeezer LOL.

                           Zesting the lemon.