Sour Cream Pound Cake1 cup butter1. Cream butter and sugar until light and fluffy. Add lemon extract. Add eggs, one at a time, beating well after each. 2. Add sifted dry ingredients alternately with sour cream, blending thoroughly. Pour into well-greased 10-inch tube pan; place in cold oven. 3. Set heat at 325 degrees and bake 1 hour and 15 minutes. 4. When thoroughly cool, drizzle lemon glaze over cake. 5. For lemon glaze, combine ingredients and blend until smooth. Lynsie Fedorko, 469 Georgetown St., Sharpsville |
