SOUR CREAM POUND CAKE

3 c. all-purpose flour

¼ tsp. baking soda

¼ tsp. salt

2 sticks unsalted butter (softened)

3 c. sugar

6 eggs

1 c. sour cream

1½ tsp. vanilla extract

1½ tsp. lemon extract

2 Tbs. lemon zest

1/3 c. fresh lemon juice

2 c. powdered sugar

Preheat oven to 325°F. Sift together flour, baking soda, and salt; set aside.  Cream butter, slowly adding sugar. Add eggs, one at a time, to butter and sugar, mixing well after each. Stir in sour cream and half the lemon zest. Add dry ingredients slowly, ½ c. at a time, beating constantly. Stir in vanilla extract and lemon extract. Pour into well-greased tube pan, bake for 1 hour 20 minutes. Allow cake to cool in pan for 10 minutes, then remove. Stir together lemon juice, remaining lemon zest, and powdered sugar ,to glaze consistency. Pour glaze over cake while still warm, but allow cake to cool completely before serving. MAPLE CAKE

1¼ c. maple syrup, divided

½ c...