Lemon Glaze

• 1 ½ C Confectioners Sugar
• 2T plus 1t water
• ½ t Lemon Extract

In Large bowl cream butter, gradually beat in sugar. Add eggs one at a time, beating after each addition. In another bowl combine flour and baking soda; stir half of mixture into butter mixture. Add sour cream, then remaining flour mixture. Stir in remaining ingredients. Spoon into a greased 10 inch bundt pan

Bake at 375 for 60-65 minutes or until toothpick inserted in center comes out clean.

Cool 15 min and take cake out of pan on metal rack.

Mix Lemon glaze ingredients until smooth. Spoon over top of cake allowing some to run down sides. Slice and serve with fresh berries or fruit.