Glazed Lemon Sour Cream Pound Cake
To: What's For Dinner? at Recipelink.com
From: Gina, Fla 2-1-2002

3 cups sugar
3 cups flour
1/4 tsp. salt
1/4 tsp. baking soda
1 cup butter, softened
8 oz. sour cream
2 Tbsp. lemon juice
1 tsp. lemon rind
6 large eggs
1 tsp. vanilla extract

Lemon Glaze:
1 cup powdered sugar
2 Tbsp. lemon juice
1/2 tsp. vanilla extract
1 tsp. grated lemon rind

Place all ingredients in a the bowl of a heavy duty mixer, beat at low for 1 minute.

Scrape down sides and beat at medium for 3 minutes.

Spoon batter into a greased and floured 10-inch tube pan.

Bake at 325 for 1 1/2 hours. Cool cake on a wire rack for 10 minutes. Remove from pan and cool completely.

Lemon Glaze:
Stir together the sugar, lemon juice and extract with a whisk until nice and smooth. Add lemon rind and blend well. Drizzle all over cooled cake.