Lemon Pound Cake - Lemon Sour Cream Pound Cake

Ingredients

• 3 cups (700 ml) sugar
• 3 cups (700 ml) flour
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) baking soda
• 1 cup (225 ml) butter
• 8 oz (224 grm) sour cream
• 6 large eggs
• 2 tbsp (30 ml) lemon juice
• 1/2 tsp (2 ml) vanilla
• 1 cup (225 ml) powdered sugar
• 2 tbsp (30 ml). fresh lemon juice
• 1/2 tsp (2 ml). vanilla
• 1 tsp (5 ml). grated lemon rind (optional)

Instructions

1. Place first 9 ingredients (in order) in bowl.
2. Beat at low speed 1 minute.
3. Stop to scrape down sides.
4. Beat at medium speed 2 minutes.
5. Spoon batter into a greased and floured 10 inch tube pan.
6. Bake at 325 degrees (175 C.) for 1 hour and 30 minutes or until a long wooden pick inserted in the center comes out clean.
7. Cool cake in pan on wire rack 10 minutes.
8. Remove from pan and cool on wire rack.
9. Coat evenly with lemon glaze.
10. Stir ingredients until smooth.