Our families favorite Pound Cake (Orange or Poppy Seed) (Becky)

3 cups flour 2 tablespoons orange juice or

1/2 teaspoon baking soda 2 teaspoons lemon extract

1 cup softened butter 2 teaspoons orange or lemon zest

2 cups sugar 1 cup sour cream

6 eggs

Glaze:

2 cups powdered sugar 2 tablespoons + 1 teaspoon juice or water

1/2 teaspoon vanilla extract

Preheat oven to 325. Spray bunt pan with pam and set aside. In mixer cream butter and sugar. Add eggs one at a time beating well after each one. Stir in juice of orange or lemon and zest. Add dry ingredients mixing alternately with sour cream, beating well after each addition. Pour into prepared pan. Bake about 50-55 minutes or until toothpick comes out clean. Cool cake in pan for 15 minutes on a cooling rack. Remove from pan and cool completely. Drizzle glaze over cooled cake. Serves about 12.