This is my "I Love Lemon Pound Cake w/Snow Cap Frosting" and it's awesomely delicious!!! It's lemony, it's moist, and it's always a hit! I found this recipe several years ago and every time I make it, there are no leftovers the next day. If you love lemon, this is definitely for you. I've made a few changes to the original recipe, hope you and your family enjoy it as much as mine.
In a large mixing bowl, cream butter and sugar until light and fluffy. TIP: Be sure to cream the sugar and butter properly, not until just blended, CREAMED, it should look like whipped butter at a glance.
Add eggs, one at a time, beating well after each addition. Stir in lemon juice, zest and extract.
Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan and bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small mixing bowl, beat the cream cheese and butter until blended thoroughly. Gradually add powder sugar. Beat in lemon juice and extract.
TIP(S): you can use 1 1/2 teaspoon of lemon extract in place of 1 tablespoon of fresh grated lemon peel. I don't recommend "REAL Lemon" brand lemon juice, fresh lemon juice is best.