3 cups sugar
2 sticks butter (room temp)
6 eggs (room temp)
3 cup sifted all-purpose flour
1 teaspoon vanilla (real not imitation)
1 teaspoon lemon extract
1 cup sour cream
1/4 teaspoon soda
Grease and flour a tube pan or Bundt pan and set aside
Have all ingredients at room temperature. Add 1/4 teaspoon soda to sour cream and set aside.
Sift flour 3 to 4 times and set aside.
Cream sugar and butter until light and fluffy (about 8 minutes); add eggs one at a time, beating well after each addition. Add sour cream and soda and mix well. Slowly add flour and mix well without over-beating.
Add lemon extract and vanilla last.
Pour batter in pan and place in a COLD oven, and then set oven temperature to 300.
Bake for 1 and 1/2 hours or till done.
Cool completely before icing. Drizzle icing on top of cooled pound cake and let run over edges.
Icing Glaze “Drizzle”
3 cups pre-sifted powdered sugar
1/2 teaspoon lemon extract
2-3 teaspoons water.
Mix all ingredients together and mix well. Drizzle on top of cooled cake.