Banana Pound Cake

Make this banana pound cake and drizzle it with icing to serve immediately or stash it in the freezer for an upcoming special event.

Ingredients:

• 3 teaspoons plus 3 cups sugar, divided
• 1 cup butter, softened
• 6 eggs
• 1 cup mashed ripe bananas (about 2 med)
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon lemon extract
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup (8oz) sour cream Glaze
• 1-1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 3 to 4 teaspoons milk

Directions:

Grease a 10-in fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking sod; add to the creamed mixture alternately with sour cream, beating just until combined. Pour into prepared pan (pan will be full). Bake at 325 for 75-85 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.

Number of Servings: 12-15 servings