4-Way Sour Cream Lemon Cake

I was visiting Memphis and has the most amazing lemon sour cream cake at a restaurant call the "4-Way".  You will need to grate the peel of a lemon to make this cake, I find this grater to work best.  It took me a year to figure out their recipe and here it is:

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Ingredients

Cake

• 1 stick unsalted butter, at room temperature

• 1 1/2 cups sugar

• 3 large eggs, at room temperature

• 1/2 teaspoon vanilla

• Grated zest of 1 lemon

• 1 1/2 cups all-purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup sour cream, at room temperature

Icing

• 1 cup confectioners' sugar

• 1/4 teaspoon lemon extract

• 1 tablespoon milk

 

Directions for Cake

1. Position a rack in the center of the oven and preheat to 325°F.

2. Butter and flour a Bundt pan, and tap out the excess flour.

3. Sift the flour, baking powder, baking soda and salt together; set aside.

4. Beat the butter and sugar in mixer on high speed until light and fluffy, about 3 minutes.

5. Beat in the eggs, one at a time

6. Add the vanilla and lemon zest.

7. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour.

8. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula.

9. Spread evenly in the pan.

10. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 hour.

 

Icing

1. In a bowl combine the ingredient and whisk until smooth, making sure there are no lumps.

2. Let cake cool and then pour over.

 

Completion

1. Transfer the cake to a wire rack and cool for 10 minutes.

2. Remove the cake from the Bunt pan

3. Spread the icing over the cake and eat