Lemon Lover’S Pound Cake

• 1 cup butter, softened
• 3 cups sugar
• 6 large eggs, room temperature
• 5 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• 1 teaspoon lemon extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/4 cups sour cream
• 1/4 cup sour cream
• 2 tablespoons butter, softened
• 2-1/2 cups confectioners' sugar
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon zest

1. 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, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. Store in the refrigerator.

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Taken from www.tasteofhome.com/recipes/lemon-lover-s-pound-cake/ (may not work)