Lemon Lover's Pound Cake

By vanpattensl

Ingredients

• Icing:
• 1 cup butter, softened
• 3 cups sugar
• 6 eggs
• 5 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1 teaspoon lemon extract
• 3 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup sour cream
• 1/4 cup sour cream
• 2 tablespoons butter, softened
• 2 1/2 cup confectioner's sugar
• 3 tablespoons lemon juice
• 2 tablespoons grated lemon peel

Preparation

Step 1

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with the sour cream. Beat just until combined.

Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For icing, in a small bowl beat the sour cream and butter until smooth. Gradually add confectioner's sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.