Sour Cream Lemon Pound Cake

cooking spray
3 Tbsp bread crumbs
3 1/4 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c butter, softened
2 1/2 c granulated sugar
2 tsp lemon extract
3 eggs
1 1/2 Tbsp grated lemon rind (about 2 lemons)
1/4 c fresh lemon juice, divided
8 oz sour cream
1 c powdered sugar

Preheat oven to 350 degrees. Spray a 10" tube pan with cooking spray and dust with breadcrumbs.

Combine flour, baking soda and salt with a whisk. Beat butter with electric mixer at medium speed in large bowl until light and fluffy. Gradually add sugar and lemon extract; blend well. Add eggs, one at a time; beat well after each. Add lemon rind and 2 Tbsp lemon juice; beat for 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating on low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350 degrees for 1 hour 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; then remove from pan and cool completely on wire rack.

Combine 2 Tbsp lemon juice and powdered sugar. Drizzle glaze over top of cake.

NOTES
From Cooking Light.
Untried.