Lemon Pound Cake Loaves

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

1. Preheat oven to 350u0b0. Grease and flour two 5-3/4x3x2-in loaf pans.
2. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.
3. Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
4. In a small bowl, mix icing ingredients. Spoon over loaves.
5. Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

butter, sugar, eggs, lemon zest, vanilla, lemon extract, flour, salt, baking soda, sour cream, sugar, lemon zest, lemon juice

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