1 Cup Softened Butter
3 Cups Sugar
6 Large Room Temperature Eggs
5 Tbsp.Lemon Juice
1 Tbsp. Grated Lemon Zest
1 Tsp. Lemon Extract
3 Cups Flour
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1 1/4 Cups Sour Cream
Icing
1/4 Cup Sour Cream
2 Tsp. Softened Butter
2 1/2 Cups Powdered Sugar
2-3 Tbsp. Lemon Juice
2 Tsp. Lemon Zest
Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each. 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 tube pan. Bake at 350° F until toothpick comes out clean (55-60 minutes). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Icing
While cake is cooling, beat the sour cream and butter until smooth. Gradually add powdered sugar. Add the lemon juice and zest. Drizzle over the cake.
Store in refrigerator