Instructions: Preheat oven to 350 degrees.

Sift flour and baking soda twice. Set aside.

In big bowl, blend the butter and sugar, mix well. Add one egg at a time, mixing well after each egg. Then add the 1/2 cup of lemon juice.

Add flour and sour cream alternatively to the butter/sugar/egg mixture, ending with the last ingredient being the flour, not the sour cream.

Mix in the vanilla extract.

Grease and flour two 9-inch loaf pans. Bake both of them at 350 degrees for 1 hour and 20 minutes. Test for doneness with a knife.

Lemon Glaze:
I improvise on the lemon glaze using 3/4 cup fresh squeezed lemon juice and as much powdered sugar to make a glaze. Its all guesswork to me. Then pour the glaze over the cooled down poundcakes.

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