Sour Cream-Lemon Pound Cake

This lightweight version of the traditional sour cream pie with filling requires less butter and low-fat sour cream. Its citrus flavor is created by adding fresh lemon juice, lemon zest and lemon extract to the dough, as well as sweet lemon glaze, which is poured over the top of the cake.
Preheat the oven to 350 degrees.Brush a 10-inch tube pan with cooking spray and sprinkle with breadcrumbs.Lightly pour the flour into dry measuring cups; smooth with a knife. Combine the flour, baking soda,and salt in a bowl; mix well with a whisk. Beat the butter in a large bowl on a medium speed mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, whisking until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the grated lemon zest and 2 tablespoons of lemon juice; beat for 30 seconds. Add the flour mixture to the sugar mixture alternately with the sour cream, whisking on low speed, starting and ending with the flour mixture.Spoon the batter onto the prepared pan. Bake at 350 ° C for 1 hour and 10 minutes, or until a wooden stick inserted in the middle comes out clean. Cool in the pan for 10 minutes on a wire rack; remove from the pan. Cool completely on a wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle the icing over the top of the cake.