This lovely lemon sour cream pound cake is a big hit with everyone, and it certainly doesn't last long in my home. Why not prepare two and store one in the freezer for another day? It also freezes beautifully.
1. Cream butter and sugar in a big bowl for 5-7 minutes, or until light and creamy. One at a time, beat well after each addition of an egg.
2. Add the lemon extract, zest, and juice. Along with the sour cream, add the flour, baking soda, and salt to the creamed mixture. Just merge after beating.
3. Pour into a 10-inch fluted tube pan that has been floured and greasing. 55–60 minutes at 350°F until a toothpick inserted close to the middle comes out clean. Before transferring from the pan to a wire rack to thoroughly cool, let it cool for 10 minutes.
4. For the icing, blend the butter and sour cream in a small bowl. Add confectioners' sugar gradually. Add lemon zest and juice by beating. Pour a drizzle on the cake. Top with extra lemon zest, if preferred. Place in the fridge to store.
5. You can adjust the glaze's consistency by adding extra confectioners' sugar or lemon juice.
658 calories, 26g of fat (15g saturated fat), 146mg of cholesterol, 286mg of sodium, 101g of carbs (76g sugars, 1g fiber), and 8g of protein are included in 1 slice.