Sour Cream-Lemon Pound Cake

After dinner tonight I looked at my

husband and said

WE should make CAKE!

I don't know why but I was in the mood

for a sweet dessert.

I had a few pages in my Cooking Light

Dessert cookbook.

Actually all the recipes in this cookbook

sound great but Sour Cream-

Lemon Pound Cake is what we chose!

Sour Cream - Lemon Pound Cake

Cooking spray

3 tablespoons dry breadcrumbs

3 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter or stick margarine, softened

2 1/2 cups granulated sugar

2 teaspoons lemon extract

3 large eggs

1 1/2 tablespoons grated lemon rind (about 2 lemons)

1/4 cup fresh lemon juice, divided

1 (8-ounce) carton low-fat sour cream

1 cup powdered sugar

PreparationPreheat oven to 350°.
Coat a 10-inch tube pan with cooking spray,

and dust with the breadcrumbs.
Lightly spoon flour into dry measuring cups;

Combine flour, baking soda, and salt in a bowl;

stir well with a whisk. Beat the butter in a large

bowl at medium speed of a mixer until light and fluffy.

Gradually add the granulated sugar and lemon extract,

beating until well-blended. Add eggs, 1 at a time, beating

well after each addition. Add grated lemon rind

and 2 tablespoons lemon juice; beat 30 seconds.

Add flour mixture to sugar mixture

alternately with sour cream, beating at low speed,

beginning and ending with flour mixture.
Spoon batter into prepared pan.

Bake at 350° for 1 hour and 10 minutes or until

a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan.

Cool completely on wire rack.

Combine 2 tablespoons of lemon juice

and powdered sugar.

Drizzle glaze over top of cake.

Superb!

Just the right amount of lemon

and the icing adds a nice sweetness.

We served our pound cake with a little

homemade whip cream and blackberries.