Lemon Pound Cake

 This is a great recipe I got from Taste of Home. I added extra lemon juice and lemon zest. 

Also I did not feel the icing had a strong enough lemon flavor so I mixed Lemon juice with puwder sugar and added it on top of the cake also. 

I also made a few lemon loaves with the recipe.

1 cup butter, softened

3 cups sugar

6 large eggs, room temperature

6 tablespoons lemon juice

1.5 tablespoon grated lemon zest

1teaspoon lemon extract

3 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1-1/4 cups sour cream

ICING:

1/4 cup sour cream, room temperature

2 tablespoons butter, softened

2-1/2 cups confectioners' sugar

2 to 3 tablespoons lemon juice

2 teaspoons grated lemon zest

• 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. 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.