Cooking Spray
3 tablespoons plain dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter (I used smart balance)
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 eggs (I used egg beaters so it was 3/4 cup of egg beaters)
1 1/2 tablespoons lemon zest
1/4 cup lemon juice, divided
1-8 ounce container sour cream (I used light sour cream)
1 cup powdered sugar
Preheat oven to 350 degrees
Spray 2 larger loaf pans with cooking spray and dust the bottoms with the breadcrumbs
In a bowl combine the flour, baking soda and salt, mix with a whisk.
In a bowl beat the butter until fluffy and then gradually add the granulated sugar and lemon extract beating until blended, then add the eggs and beat well, then add the lemon zest and 2 tablespoons of the lemon juice and mix for 30 seconds. Then add the flour mixture to the other mixture alternating with the sour cream, beat together - but make sure you start and end with the flour mixture.
Pour batter into the loaf pans evenly and bake for an hour and 10 minutes and then do the toothpick test to make sure it is cooked all the way through and the toothpick comes out clean.
Cool in pan on a wire rack for about 20 minutes, then remove from pan and cool completely on wire rack.
In a bowl mix the remaining lemon juice and powdered sugar and brush over the tops of the pound cakes.
I did top the slices with strawberries and homemade mint whipped cream. But it is just as delicious plain or toasted for breakfast.
Enjoy!!!!
