3 cups sugar
3 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
1 cup (2 sticks) butter (softened)
1 cup dairy sour cream (full fat, not reduced or fat free)
6 large eggs
2 tbsp. lemon juice
1 tsp. vanilla

Note: A large heavy duty mixer is needed for this one step mixing method.

Place all ingredients in a 4-quart mixing bowl (in that order). Beat at low speed with a heavy duty mixer for 1 minute, stopping to scrape down sides. Beat at medium speed for 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.

Bake at 325°F for 90 minutes or until a long wooden pick inserted in the center comes out clean. Cool cake in pan for 10 minutes, remove from pan and cool on wire rack. Once completely cool, drizzle with lemon glaze.

Lemon Glaze:

1 cup powdered sugar
2 tbsp. fresh lemon juice
1/2 tsp. vanilla

Mix well and drizzle over cake.

Submitted by: Colby Hutchens