Citrus Sour Cream Pound Cake

Well I came across this recipe on the internet and now I can't find the site to give proper credit due to the original blogger.  I did make some changes though so I can kind of say it's mine...maybe?  It wasn't a blog I normally visit. I just googled lemon pound cakes and found this.  The original called for only lemon but I have a ton of oranges I need to use so I incorporated both fruits into this cake.  This to me is a small pound cake. The recipe stated it was a Bundt cake but from the amount of sugar, eggs and flour - no way. So I used a 9 x 5 in pan.  It's really good.  If you like a "lighter" pound cake (if there is such thing) then this would be for you. I prefer a heavy, dense cake but that's just me. I would have no problem making this again and again.  I like the fact that there is not too much of it.  Because when I start on pound cake, I don't look back! I also cannot believe I remembered all the ingredients. I guess that means I have made plenty of pound cakes!

1 stick room temperature unsalted butter
1 1/2 cups sugar
1 tsp vanilla extract
1/2 teaspoon lemon extract
3 eggs, room temperature
1 tablespoon lemon zest (save juice for glaze)
1 tablespoon orange zest (save juice for glaze)
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
pinch of salt
1/2 cup sour cream

Preheat oven to 350 degrees F.  Spray 9 x 5 in pan with baking spray.
In a large bowl, beat together butter and sugar for at least 3 minutes.  Add both extracts and mix.  Add eggs, one at a time, beating for 1 minute after adding each. In separate bowl, combine flour and baking soda.   Add this to mixture and mix slowly until combined well.  Add sour cream and mix well.  Bake for approximately 1 hour (mine took a little longer) but start checking at 55 minutes.  Remove from oven when toothpick inserted into center of cake comes out clean.  Let cake rest in pan for 10 minutes before removing.

Citrus Glaze
2 cups powdered sugar, well sifted
1 tablespoon lemon juice
1 tablespoon orange juice

Mix all ingredients together.  More sugar can be added for a thicker consistency or more liquid can be added for a thinner glaze.  Pour onto cake while still warm.