It's lemon season in my backyard.

Just look at all of those pretty lemons we picked yesterday.

Fresh lemons mean that I have to make my favorite cake.
And because I like you, I will share the recipe.

Sour Cream Lemon Pound Cake
3 tablespoons dry breadcrumbs
3 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/2 cups sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated lemon rind (about 2 lemons)
1/4 cup lemon juice, divided
1 (8oz) carton sour cream
1 cup powdered sugar

1. Preheat oven to 350 degrees.
2. Coat a 10-inch tube pan with cooking spray and dust with the breadcrumbs.
3. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl on medium speed until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons 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.
4. Spoon batter into prepared pan. Bake at 350 degrees for 1 hour 10 minutes, or until a wooden pick comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on wire rack. Combine 2 tablespoons lemon juice and powdered sugar. Drizzle glaze over top of cake.

from Cooking Light ages ago

This cake is nice and soft, dense, and so delicious. If you like lemon flavored treats, you must try this! We had it for breakfast this morning.