Sour Cream-Lemon Pound Cake

Ingredients

• 0.5 teaspoon baking soda 
• 8 ounce carton cream sour low-fat
• 3 tablespoons breadcrumbs dry
• 3 large eggs 
• 3.3 cups flour all-purpose
• 2.5 cups granulated sugar 
• 2 teaspoons lemon extract 
• 0.3 cup juice of lemon fresh divided
• 1.5 tablespoons lemon rind grated ( 2 lemons)
• 1 cup powdered sugar 
• 0.3 teaspoon salt 
• 0.8 cup stick margarine softened

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. 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.
5. Add eggs, 1 at a time, beating well after each addition.
6. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds.
7. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
8. Spoon batter into prepared pan.
9. 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.
10. Combine 2 tablespoons of lemon juice and powdered sugar.
11. Drizzle glaze over top of cake.