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Lemon Lover's Pound Cake

Reviewed: Dec. 9, 2011
This is a great recipe, and I have made this cake about 6 times, but the icing ingredients are not right. It makes way too much icing and is too soupy to stay on the cake. I tweaked it a bit and it came out perfect: use only 1 c confectioner's sugar, 1 tbs butter, 1 tsp peel, and 1 1/2 tsp lemon juice. Cut the sour cream down to 2-3 tsp, add it last until you get the correct consistency. Then pour the whole thing into a zip lock sandwich bag, push icing down to the bottom, snip off a tiny bit of one corner and use that to drizzle. Comes out perfect, no waste.
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