Sour-Cream Lemon Pound Cake

I do love lemon desserts, don't you?  OK, well I love *all* desserts, but lemon is so refreshing.  :)

I found this recipe over at MyRecipes.com, made a couple tweaks, and served it for Easter.  Very yummy and not too heavy!  I served it with some fresh strawberry ice cream - yum!

Sour-Cream Lemon Pound Cake

3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour (I used unbleached)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/2 cups granulated sugar (I used organic-evaporated cane juice)
2 teaspoons lemon extract
3 large eggs
2 tablespoons grated lemon zest (2-3 lemons)
1/4 cup fresh lemon juice, divided
8 oz sour cream
1 cup powdered sugar

Preheat oven to 350 degrees F.  Grease a 10-inch tube pan and coat with breadcrumbs.

Combine flour, baking soda and salt in a bowl.  Whisk well and set aside.  Beat butter in large mixing bowl on medium speed until light and fluffy.  Gradually add granulated sugar and lemon extract.  Beat until well-blended.  Add eggs, 1 at a time, beating well after each addition.  Add grated lemon zest and 2 tablespoons lemon juice.  Beat for 30 seconds.  While beating at low speed, add flour mixture to butter mixture alternating with sour cream, beginning and ending with flour mixture.

Spoon batter into tube pan.  Bake at 350 for 1 hour and 10 minutes or until pick inserted in center comes out clean.  Cool in pan 10 minutes on rack, then remove from pan.  Mix remaining lemon juice and the powdered sugar, adding extra lemon juice if necessary to get desired glaze consistency.  Drizzle glaze over top of cake.

Eat and enjoy!!

Have a wonderfully refreshing day friends!  What's your favorite lemon dessert?

This post is linked to:
~ Chic & Crafty at The Frugal Girls
~ I'm Lovin' It at TidyMom
~ Tasty Tuesday at Balancing Beauty and Bedlam 
~ Tempt My Tummy Tuesday at Blessed with Grace