Old Lunenburg Sour Cream Cake - cooking recipe

Ingredients

1 cup butter, softened
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons vanilla
1 cup sour cream
GLAZE
3/4 cup icing sugar
1 lemon, juice of

Preparation

In a large bowl, cream butter until light and fluffy.
Gradually add sugar, beating well. Add eggs, one at a time, beating well after each one.
Sift together flour, baking soda and baking powder; stir dry ingredients into creamed mixture alternately with vanilla and sour cream. Do not over beat.
Pour batter into a greased and floured 10 inch tube pan, and bake at 350 degrees for 1 hour and 30 minutes. Do not open oven door during baking time.
Test the cake for doneness. It should be lightly browned, and a cake tester inserted in centre should come out clean. If cake isn't done, bake for another 15 minutes. Test again.
Let cake cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
Combine glaze ingredients and paint on cake with a pastry brush. (As I tend to make more glaze than called for I simply spoon it on the cake and let in drizzle down the top).