1 cup unsalted butter, at room temperature
2 1/3 cups granulated sugar
6 large eggs
3/4 cup plus 5 tablespoons lemon juice (about 6 lemons), divided
3 tablespoons freshly grated lemon zest
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
2 cups confectioners' sugar, sifted
Preheat oven to 350 F and thoroughly grease a non-stick 12-cup Bundt pan.
With an electric mixer, cream together nutter and granulated sugar for 3 minutes or until fluffy. Add eggs one at a time, beating well after each addition. Mix in ¾ cup of the lemon juice and the lemon zest.
In a large bowl, stir together flour, baking soda, and salt. Alternately add flour mixture and sour cream to the butter mixture, starting and ending with flour, and mix until just combined.
Pour batter into prepared pan and smooth top. Bake for 55 to 60 minutes or until a toothpick inserted into the middle comes out clean. Let cool on a wire rack for 12 minutes. Invert to remove from pan, and cool completely on rack before glazing.
In a small bowl, whisk together the remaining 5 tablespoons of lemon juice and the confectioners’ sugar until smooth. Drizzle over cooled cake and let sit for 15 minutes before serving.