1 c. butter
3 c. sugar
1 c. dairy sour cream
3 c. sifted cake flour
1/4 tsp. baking soda
1/8 tsp. salt
6 eggs
1 tsp. vanilla extract

Allow butter to soften to room temperature. Sift flour and measure. Add baking soda and salt to cake flour and sift together 3 times. Cream butter and add sugar slowly, while beating constantly until light and fluffy. Add sour cream. When blended add flour mixture and beat well. Add eggs one at a time beating well after each addition. Stir in vanilla extract. Turn cake into 10 inch tube pan.

To prepare pan - grease bottom of pan, line bottom with wax paper and grease top of wax paper and sides of pan. Flour entire inside of pan and tube.

Level batter with the bottom of a spoon. Cut 1 inch down into batter with the tip of a knife about midway of the batter making a single circle.

Place in cold oven. Then turn oven to 300 degrees. Bake for 1 hour and 30 minutes. As soon as cake is done, remove from the oven and turn out of pan. Loosen cake by running a knife around edge of pan and tube.

Drizzle cake at once with lemon glaze. Use a knife to spread glaze on sides of cake. Allow glaze to soak into cake rather than run down the sides onto the plate.