This is a variation of the same basic coffee cake recipe I use. The Almond Coffee Cake and Cinnamon Coffee Cakes listed on the recipe page are all variations of this one.
2 Sticks of butter, softened
1 Cup Sugar
Zest of two whole lemons
2 teaspoons Lemon Extract
2 1/2 Cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon salt
1 Cup Sour Cream
Juice of two whole lemons
1/2 -1 Cup Powdered Sugar (depending on how thick you want your glaze)
Preheat oven to 350 degrees. Grease a bundt or tube pan.
In a large bowl, mix the dry ingredients together and stir until blended. Set aside.
In a mixing bowl, beat the butter on low until for 30 seconds. Add the sugar and beat until smooth. Add the eggs, zest, and lemon extract, then beat for about two minutes until creamy. Add the flour mixture to the butter and beat until smooth. Stir in the sour cream by hand just until it is thoroughly mixed in (don't overmix).
Spoon the batter into the pan and Bake for 45-50 minutes, until a toothpick inserted into the cake comes out clean. Let it rest for 10 minutes before inverting it onto a cooling rack. After it has cooled a bit, you can add the glaze: Just mix the powdered sugar into the lemon juice a little at a time until you get a pouring consistency. You can choose whether you want a thin glaze that will saturate the cake and add flavor but not be visible when dried, or a thicker glaze that will look like a thin white icing. Either way, spoon it over the cake, letting it drizzle down the sides. You can garnish with a sprinkling of lemon zest on top of the icing if you wish.