Lemon Lover's Pound Cake 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 ICING: 1/4 cup sour cream 2 tablespoons butter, softened Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Lover's Pound Cake cont. 2-1/2 cups confectioners' sugar 3 tablespoons lemon juice 2 teaspoons grated lemon peel 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, Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Lemon Lover's Pound Cake 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008