Lemon Sour Cream Pound Cake

Ingredients

3 cups sugar

3 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 cup butter, softened

1 (8 oz) container sour cream

6 large eggs

2 tablespoons lemon juice

1/2 teaspoon vanilla extract

1 cup powdered sugar

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

1 teaspoon grated lemon rind (optional)

Preparation

Place first 9 ingredients in a 4-quart mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.

Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle evenly with Lemon Glaze.

To make lemon glaze, stir together first powdered sugar, lemon juice, vanilla extract, and if desired, lemon rind until glaze is smooth.