Lemon Lover's Pound Cake

By Cindy_Wicker

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 all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/4 cups sour cream
• 1/4 cup sour cream
• 2 tablespoons butter, softened
• 2-1/2 cups confectioners' sugar
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon peel

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° 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 confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator. Yield: 12 servings.