Sour Cream Lemon Pound Cake

Ingredients:
3 Tbsp dry breadcrumbs
3 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter or margarine, softened
2 1/2 cup granulated sugar
2 tsp lemon extract
3 large eggs
1 1/2 Tbsp grated lemon rind (about 2 lemons)
1 (8 oz) carton low-fat sour cream
1 cup powdered sugar

Directions:
Preheat oven 350 degree.  Coat a 10 inch tube pan with cooking spray and dust with the breadcrumbs.  Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda, and salt in a bowl, stir well with a whisk.  Beat the butter in a large bowl at medium speed until light and fluffy.  Gradually add the granulated sugar and lemon extract, beating until well blended.  Add eggs, one at a time, beating well after each addition.  Add grated lemon rind and 2 Tbsp lemon juice, beat 30 seconds.  Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.  Spoon batter into prepared pan.  Bake at 350 degrees for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack, remove from pan. Cool completely on wire rack.  Combine 2 Tbsp of lemon juice and powdered sugar.  Drizzle glaze over top of cake.

Recipe from unknown.