Recipe

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• cooking spray
• 3 tbsp dry breadcrumbs
• 3 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup butter or 3/4 cup margarine, softened
• 2 1/2 cups granulated sugar
• 2 tsp lemon extract
• 3 large eggs
• 1 1/2 tbsp grated fresh lemon rind (about 2 lemons)
• 1/4 cup fresh lemon juice, divided
• 1 (8 oz) carton low-fat sour cream
• 1 cup powdered sugar

• 1 Preheat oven to 350 degrees.
• 2 Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
• 3 Combine flour, baking soda and salt in a bowl; stir well.
• 4 Beat the butter in a large bowl at medium speed until light and fluffy.
• 5 Gradually add the sugar and lemon extract, beating until well blended.
• 6 Add eggs, 1 at a time, beating well after each addition.
• 7 Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.
• 8 Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
• 9 Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.
• 10 Cool in pan for 10 minutes on a wire rack; remove from pan.
• 11 Combine 2 tbsp lemon juice and powdered sugar.
• 12 Drizzle glaze over top of cake.
• 13 SOUR CREAM POUND CAKE VARIATION.
• 14 Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake.
• 15 Substitute milk for the juice in the glaze.