Recipe for Double-Lemon Cake

Double Lemon Cake
Servings: 12 or more
3 cups cake flour ( I used regular flour sifted 3 x)
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 2/3 cup sugar, divided (1+2/3)
4 eggs, at room temperature
5 oz (140 gr) freshly squeezed lemon juice
Grated zest of 5 large lemons, divided (3+2)
1 cup sour cream, at room temperature.

1. Heat oven to 325 degrees (165 C)
Butter a 10 inch ( about 25cm) tube pan .
Combine flour, baking soda and salt in a bowl
and stir to blend. Set aside.
2. Cream the butter with an electric mixer.
Add 1 cup of the sugar and beat until light and fluffy.
Beat in the eggs one at a time, scraping down the
sides of the bowl after each addition.
3. Beat in one-fourth cup lemon juice and the
zest of 3 lemons. Stir in the flour mixture and
sour cream alternately mixing with a rubber spatula
until completely blended. Scrape into pan.
4. Bake 60 to 70 minutes , until toothpick comes
out clean. Cool for 10 min., then turn cake out onto
serving plate.
5. Combine the remaining 1/3 cup of lemon juice and
the remaining 2/3 cup of sugar in a small saucepan
And cook over medium heat until sugar dissolves.
Stir in the remaining lemon zest.
6. Prick the warm cake all over with a skewer.
Spoon and brush the glaze over the top and sides.
Serve with berries and whipping cream.