Sour Cream Lemon Pound Cake

3 Tbsp dry bread crumbs
3 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or stick margarine, softened
2 1/2 cup sugar
2 tsp lemon extract
3 large eggs
1 1/2 Tbsp grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 8 ounce carton low fat sour cream
1 cup powdered sugar


Preheat oven to 350. Coat a 10-inch tube pan with cooking spray and dust with the bread crumbs. Combine flour, baking soda, and salt in a bowl, stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer 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 for 1 hour and 10 minutes. Or until cake pulls away from sides of pan. Cool in pan for 10 minutes unmold and cool completely on wire rack.

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