Lemon Sour Cream Pound Cake - cooking recipe

Ingredients

3 cups sugar
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, softened
1 (8 ounce) container sour cream
6 large eggs
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
Lemon Glaze
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 teaspoon grated lemon rind (optional)

Preparation

Place first 9 ingredients in a 4-qt mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 325\u00b0F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
Drizzle evenly with Lemon Glaze.
Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.