Lemon Pound Cake

Ingredients
1 cup butter; softened
3 cups sugar
6 eggs; Room Temp
5 tablespoons lemon juice
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream; Room Temp

Directions
1. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.

2. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, and extract.

3. Sift the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. * Make sure you start and end with flour * And that all your ingredients are at room temp this is VERY important *

4. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F 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.