Of course I was going to provide a link to the recipe, but didn't. Here it is, because if anyone is paying attention, someone is going to ask! (This is the one that feels like the ''sleeper'' cooking forum recipe you'll be glad to have made.)

Here is a link that might be useful: Glazed Lemon Sour Cream Cake

I always have lemons on hand. Another recipe I need to add to my bake soon list.

Thanks Claire.

Ann

Thanks Claire (whom I remember well from the Kitchen and Decorating forums!). I'm so glad you liked "my" recipe....I've been drowning with house guests the past week, so never saw the post asking for the cake recipe. Thanks for providing it. It's such a great cake, that's easy to make, and keeps well.

Beth

I think I am going to make it for dessert this weekend for my "special guests"! Details later.....

Linda

Oh you little tease! No fair ..........

I have had this on my list all summer and will be making it this weekend for sure!

Oh Good! You know, some things are just worth making the effort for.

Of course, it didn't hurt I was using the Meyer Lemon juice/zest I had put aside in the freezer. I hope you all love it as much as I did! I'm not the first or the last to make it, but I'm hoping you're inspired to try it; and will be glad for a very good new recipe.

I'm waiting for my Meyer Lemon tree to yield ripe lemons. This cake sounds delish!

I guess I'll have to force myself to try this one claire. You know me I LOVE to bake and never pass up dessert! : )

David

Question: Can lemon juice be used instead of the lemon extract? I don't have any extract.

This is "my" recipe. The cook book author described in great detail how she developed the recipe. She carefully experimented and concluded that the best results came when you use the lemon extract as specified. Since it doesn't cost much, lasts a very long time, I really recommend you wait to make the cake till you have a chance to get the lemon extract. You'll get a much better result.

Thank You Beth for your explanation. Some of my most favorite recipes have a layering of flavor, which is why they're so good I guess! I think the lemon extract is important as it's a concentrated flavor, which along with the juice and the zest is what gives this cake its lemon zing.

Laurie Colwin, one of my favorite food writers, had a thing against lemon extract. (Maybe there are improved kinds around now; Laurie unfortunately died at a young age.)
She used Lemon Brandy instead. You make it by steeping strips of lemon rind in brandy for at least a couple of weeks. I always use this in her gingerbread recipe.

I can totally see why lemon extract by itself would not be advisable for making a recipe special. If it's the only lemon component, the flavor only hints at lemon, instead of packing a citrus punch. Considering it's only one small layer of the lemon flavor in this recipe, it works well. What I actually taste in this cake are the Meyer lemons I used the zest and juice of, which was considerable. I suspect the extract only helps to make the lemon flavor open up, much like adding coffee to chocolate.

Here is what the author of this recipe -- Diane Rossen Worthington, The California Cook cookbook -- wrote about why she developed the recipe the way she did.

"I have tried at least 10 different lemon cakes in search of one that would satisfy my personal preference for a clean lemon flavor, a fine crumb, moist texture and ease of preparation. Most recipes called for lemon juice in the cake, which seems to cause textural problems. I finally experimented with lemon extract in the cake and fresh lemon juice for the glaze, with an outstanding result, bursting with flavor."

The author goes on to say that she likes the way the cake freezes, and always keeps one on hand in the freezer for last-minute emergencies.

I guess one could always make the recipe following it as the author developed it, and then make a duplicate at the same time, using only lemon juice and see what you think the difference is in taste, texture, etc.

Beth, I'd like to thank you for this recipe, too. I made it yesterday evening and it's a huge hit with my family. Instead of lemon extract, I used a couple of drops of lemon oil - it's readily available at my local Hobby Lobby. The cake tastes wonderful!

I'm thinking of making this cake today for a friend's birthday celebration tomorrow - but I have what may be a silly question. I think my bundt pan is 10" instead of 9" - does it really matter?

Becky

Beth, I bought lemon extract and made the cake yesterday for a picnic. It was wonderful. I was surprised at how tart the glaze is and I wasn't sure how that was going to taste but it was great. Thanks for the recipe and I'm glad I decided to wait until I had lemon extract before I made it.

Becky,

I think it would work to use a 10-inch Bundt pan. The cake might not be quite as tall, but the taste should be the same.

I'm so glad everyone is enjoying this recipe. Thanks for posting back! :)

Becky, I made it for the weekend and used a 10 inch bundt pan....worked out fine.

Linda

I wanted to chime in here and say that this cake is divine :-)

I made it on Monday for some friends birthday celebration yesterday - served it with fresh blueberries and whipped cream.

It was nice and moist and lemony - I'll definitely be making it again. Thanks for sharing the recipe!

Becky

I wanted to post and thank Beth4 for posting this recipe and thanks also for all the recommendations.

I made it for Easter(yesterday). I made it on Wednesday, popped it in the freezer and thawed it out on Sunday morning. It was moist and pleasantly tangy. Everyone loved it and I will definitely make it again.