Also, prefer it to be a made from scratch becaue I don't have any cake mixes or pudding on hand and I would like to make it tomorrow if possible.

I think I read on one of the treads that Nancy has a great recipe. I did a search but didn't come up with what I was looking fo.

Thank you - Karen

The Tuscan lemon cake trailrunner linked looks good, too...I'd go over the cake twice with the glaze, though, because I like a lot of glaze on lemon cakes.

Mom..I have noticed that too about how people dive into loaves and not the bundt shape...hmm..weird LOL !! And I too use all the glaze...can't have too much glaze :)

If that is what you are hoping to achieve, here are a couple more that may be worth considering.

Lemon Yogurt Cake
2006, Barefoot Contessa at Home, All Rights Reserved

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar 1/3 c confectioners sugar
2 tablespoons freshly squeezed lemon juice 1/3 c lemon juice

Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Glazed Lemon Sour Cream Cake
Posted by Beth4 04/10
From The California Cook cookbook
Serves 8-10

Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream.

Ingredients:
1-3/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter at room temperature
1 cup sugar
3 large eggs at room temperature
1 Tablespoon minced lemon zest
2 teaspoons lemon extract
1 cup sour cream
Glaze:
1-1/2 cups powdered sugar
1/2 cup strained fresh lemon juice
2 teaspoons finely chopped lemon zest

Directions:
1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside.

2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes.

3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream.
4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze.

5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps.

6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure it�s absorbed as you pour. Let the cake come to room temperature.

Linda

Oh, I did save two pieces for Steve and I for dinner tonight.

Thanks to everyone. I will try others when I get what I need.

Update: Here they are with the glaze!

And Linda, thanks for those recipes. I can never have too many lemon "something" recipes! Love lemon!

You're welcome MT4K!

Linda

I was glad to see that Linda considered my recipe good enough to post again. I've served this Glazed Sour Cream Lemon Bundt Cake many times for brunches & luncheons and it's always a winner.

Thanks Linda for offering it up!