MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Sour Cream Pound Cake
Categories: Cakes, Desserts, Citrus, Dairy
Yield: 12 servings

1 c Butter, softened
3 c Sugar
6 lg Eggs; room temp
5 tb Lemon juice
1 tb Grated lemon zest
1 ts Lemon extract
3 c A-P flour
1/2 ts Baking soda
1/4 ts Salt
1 1/4 c Sour cream

MMMMM---------------------------ICING--------------------------------
1/4 c Sour cream; room temp
2 tb Butter; softened
2 1/2 c Confectioners' sugar
2 tb (to 3 tb) lemon juice
2 ts Grated lemon zest
Add'l grated lemon zest;
- opt

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.

Pour into a greased and floured 10-in. fluted tube pan.
Bake @ 350oF/175oC 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.

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. If
desired, top with additional grated lemon zest. Store in
the refrigerator.

Annettia Mounger, Kansas City, Missouri

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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