Lemon Lover'S Pound Cake - cooking recipe

Ingredients

1 cup butter, softened (no substitutes)
3 cups sugar
6 eggs
5 tablespoons lemon juice
1 tablespoon grated lemon, rind of
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
2 1/2 cups powdered sugar
3 tablespoons lemon juice
2 teaspoons grated lemons, rind of

Preparation

In a mixing bowl, mix the butter and sugar about 5 minutes or until light and fluffy.
Add eggs 1 at a time, beating after each addition.
Add in the lemon juice, lemon peel, and lemon extract; stir to combine.
In another bowl, add the flour, baking soda, and salt; stir to combine.
Add the flour mixture to the creamed mixture alternately with the sour cream.
Beat just until combined.
Pour batter into a greased and floured 10-inch bundt pan.
Bake at 350 degrees for 55-60 minutes or until a pick comes out clean.
Cool for 10 minutes before removing from the pan to cool on a wire rack.
To make icing: in a bowl, beat the sour cream and butter until well blended.
Gradually add powdered sugar; stir to combine.
Beat in the lemon juice and lemon peel.
Drizzle over cooled cake.
Store in the refrigerator.