Lemon Sour Cream Pound Cake

Add a zesty citrus flavor to an old-fashioned sour cream pie with fresh lemon juice and lemon frosting. The secret to this one-step mixing method is a large, powerful mixer.
Place the first 9 ingredients in a 4-liter mixing bowl (in that order). Beat on low speed with a powerful mixer for 1 minute, pausing to scrape off the sides. Beat on medium speed for 2 minutes. Spoon the dough into a 10-inch diameter greased and floured baking dish.Bake at 325 degrees for 1 hour and 30 minutes, or until a long wooden stick inserted in the middle comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes; remove from the pan and cool on the wire rack. Drizzle evenly with lemon frosting.Note: We used the KitchenAid mixer for testing purposes only.