1 c. butter (no substitutes), softened
3 c. sugar
6 eggs
5 tbsp. lemon juice
1 tbsp. grated lemon peel
1 tsp. lemon extract
3 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. sour cream

Icing:

1/4 c. sour cream
2 tbsp. butter, softened
2 1/2 c. confectioners sugar
3 tbsp. lemon juice
2 tsp. grated lemon peel

In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel 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-inch fluted tube pan.

Bake at 350°F for 55 to 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.

For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.

Yield: 12 servings.