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1
Heat oven to 325u00b0.
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2
Butter a 10-inch tube or bundt pan.
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3
Combine flour, baking soda and salt.
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4
Cream butter with an electric mixer.
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5
Add 1 cup sugar and beat until light and fluffy.
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6
Add eggs, one at a time, beating well after each addition.
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7
Beat in the quarter-cup lemon juice and the zest of 3 lemons.
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8
Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
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9
Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
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10
Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
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11
Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
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12
Cook over medium heat, whisking constantly, until the sugar has dissolved.
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13
Stir in remaining zest.
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14
Prick the cake all over with a long skewer.
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15
Spoon or brush the glaze over the entire cake.
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16
Cool completely before serving.
