Lemon pound cake

Sift flour, baking powder, salt. Set aside

In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.

Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake into a loaf or Bundt pan that has been generously sprayed with baking spray.

Bake for 60-70 minutes (350 degrees) until knife inserted in the center of the cake comes out clean. Remove cake from oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into cake. Let cake cool completely and drizzle remaining icing.

1/4 C butter, softened

1 1/2 C powdered sugar

3 T lemon juice (room temperature)

Cream the butter and slowly add powdered sugar and lemon juice.

Beat well until the glaze is creamy and smooth.