Lemon Pound CakeYummy lemon pound cake. Perfect with coffee or tea, afternoon or evening. 
Ingredients 2/3 cup butter, softened 2 cups sugar 4 eggs 2/3 cup sour cream 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 2 cups sifted flour 1 teaspoon lemon extract 1/2 teaspoon almond extract Glaze
Preheat oven to 300 degrees. Cream butter. Add sugar, 1 cup at a time. Beat at high speed after each addition. Add whole eggs, one at a time; beat well. Add sour cream; beat at medium speed. In a seperate bowl, combine baking soda, baking powder, salt and flour. Add dry ingredients; one cup at a time. Mix well after each addition. Add lemon and almond extract. Pour into a well-greased Bundt pan. Bake for 1 1/2 hours. Cool for 10 to 15 minutes before removing from pan. In a small bowl, place powdered sugar gradually add fresh lemon juice and stir together until all sugar is dissolved. Add in lemon zest and stir throughly. Drizzle over cooling cake. Let the glaze set before serving. Delicious!
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