I love anything lemon and this cake is one of my favorites! This lemon pound cake has a mild lemony favor and the icing gives it an extra little zing.
Lemon pound cake
3 cup sugar
1 cup Butter
1/2 cup lemon juice (fresh squeezed if possible)
1 Tablespoon lemon peel
1 Tablespoon lemon extract
3 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup sour cream
Preheat oven to 350 degrees.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add each egg, one at a time, beating well after each one. Stir in lemon juice, lemon peel and lemon extract.
In a separate bowl, combine the flour, baking soda and salt. Add the flour mixture to the creamed mixture then add the sour cream.
Pour batter into 2 greased and floured 9×5 inch loaf pans. Bake at 350 degrees F for 45-55 minutes or until toothpick inserted in the center comes out clean.