Sour Cream Lemon Pound Cake

Ingredients:

For the Cake:

• 1 C butter – softened to room temperature
• 3 C sugar
• 6 eggs
• 5 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1 tsp lemon extract
• 3 C flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1-1/4 C sour cream

For the Icing:

• 1/4 C sour cream
• 2 Tbsp butter – softened to room temperature
• 2-1/2 C powdered sugar
• 3 Tbsp lemon juice
• 2 tsp lemon zest

Directions:

Make the Cake:

1. Preheat oven to 350 degrees
2. Grease a Bundt pan with non-stick cooking spray
3. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes
4. Add eggs, one at a time, beating well after each addition
5. Stir in lemon juice, zest and extract
6. Combine the flour, baking soda and salt
7. Add to the creamed mixture alternately with sour cream
8. Beat just until combined
9. Pour into Bundt pan
10. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean
11. Cool for 10 minutes before removing from pan to a wire rack to cool completely

Make the Icing:

1. In a small mixing bowl, beat the sour cream and butter until blended
2. Gradually add powdered sugar
3. Beat in lemon juice and zest
4. Drizzle over the cake

Notes:

1. Store in the refrigerator.