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1
Preheat oven to 350 degrees.
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2
Prepare a 10-inch Bunt pan with lots of pan spray and sprinkle it with granulated sugar (flour will leave an unattractive residue on the cake).
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3
In a medium bowl, combine the flour, baking soda, and salt; set aside.
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4
In a large bowl, cream the butter and sugar until they are light and fluffy.
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5
Add the vanilla and lemon zest.
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6
Mix them together.
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7
Add the eggs one at a time, mixing well after each addition.
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8
Scrape down the sides of the bowl.
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9
Mix the sour cream and lemon juice together; add the flour and sour cream mixture alternately, finishing with the flour.
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10
Spoon the batter into the prepared pan.
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11
Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center.
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12
Glaze: mix all the ingredients in a small saucepan and stir.
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13
Cook them over low heat without stirring until the sugar dissolves.
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14
Turn the heat up to medium and cook the mixture until it becomes syrupy.
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15
Dont overcook or the syrup will start to turn brown.
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16
When the cake is baked, cool it for 10 minutes in the baking pan and invert it onto a plate.
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17
Slowly pour the glaze over the cake and let it cool.
