Lemon Lover's Pound Cake

1 c. butter softened
3 c. sugar
6 eggs
5 T. lemon juice
1 T. grated lemon peel
1 t. lemon extract
3 c. flour
1/2 t. baking soda
1/4 t. salt
1-1/4 c. sour cream

1/4 c. sour cream
2 T. butter, softened
2-1/2 c. confectioners’ sugar
3 T lemon juice
2 t. grated lemon peel

In large mixing bowl, cream butter and sugar until light and fluffy, about 5 min. 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 10in. fluted tube pan. Bake at 350 degrees for 55-60 min. Cool for 10 min. before removing from pan to a wire rack to cool completely.

For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners’ sugar. Beat in lemon juice and peel. Drizzle over the cake Store in the refrigerator.
Serves 12