To start, make sure you have gathered and measured all of your ingredients ahead of time. This makes mixing more fun because you don’t have to stop and find tools and supplies for measuring.

Use a large bowl to cream the butter and sugar for 5-7 minutes or until light and fluffy. Next, add each egg 1 at a time while beating well after each addition. Grab your lemon juice, zest, and extract and mix them into your batter.

Combine all of your dry ingredients and begin adding them to your creamed batter, alternating adding dry ingredients and the sour cream a bit at a time.

Grease and flour a ten-inch fluted tube pan, then pour in the batter.

Bake for 55-60 minutes at 350 degrees. Test the cake’s doneness with a toothpick inserted into the center of the cake. If the toothpick comes out clean, your cake is made baking.

Let the cake sit and cool for 10 minutes before removing it from the pan. Let the cake finish cooling on a cooling rack.

Make the icing from the remaining sour cream and butter by beating it together in a small bowl until smooth. Then slowly add confectioner’s sugar, lemon juice, and zest. Drizzle the icing over the cake and refrigerator until it’s time for dessert!