Tasha Williams did her thang with this Lemon Sour Cream Pound Cake!  FULL RECIPE below. Become a Baker Spotlight like Tasha at RushionMcDonald.com/Submit-Recipe

3 cups all-purpose flour
3 cups granulated sugar
¾ teaspoon baking soda
½ teaspoon salt
1 cup butter (room temperature)
6 eggs, separated (room temperature)
2 to 3 teaspoons of lemon extract or lemon juice (I prefer fresh lemon juice)

Lemon glaze ingredients:
2 cups confectioners sugar
¼ cup juice & zest of lemon (approx. 1 large lemon)
4 to 6 tablespoons of heavy cream (optional can be omitted)

Grease and flour a large bundt pan (at least 16 cups).
Preheat oven to 325 degrees F.
Add ¼ tsp baking soda to sour cream and set aside.
Sift flour, remaining baking soda, and salt 3 times and put aside.
Cream butter and sugar until light and fluffy.
Add egg yolks one at a time.
Alternate adding sour cream and flour, beating to incorporate after each addition.
Add lemon extract or juice.
In a separate clean bowl, using clean dry beaters, beat egg whites until satiny and hold a soft peak. Gently fold into batter. Pour batter into prepared bundt pan and spread evenly.
Cook in preheated oven at 325 degrees F for 60-70 minutes or until wooden skewer comes out clean.
Put on cooling rack 15 minutes in pan, turn cake out once loosened and allow to cool fully. While cooling make glaze.

Zest and juice, ¼ cup needed or more to get the consistency you want.
Add confectioners sugar and cream to make glaze.
Drizzle over cake warm or when cool.