Lemon Sour Cream Pound Cake

• 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)

1. 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.
2. Bake at 325u0b0F 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.
3. Drizzle evenly with Lemon Glaze.
4. Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.

sugar, allpurpose, salt, baking soda, butter, sour cream, eggs, lemon juice, vanilla extract, lemon glaze, powdered sugar, lemon juice, vanilla extract, lemon rind

Taken from www.food.com/recipe/lemon-sour-cream-pound-cake-163534 (may not work)