Banana Pound Cake
3 tsp. Plus 3 cups Sugar, divided
1 cup Butter, softened
1 cup Mashed Ripe Bananas (about 2 medium)
1 ½ tsp. Vanilla Extract
½ tsp. Lemon Extract
3 cups All-Purpose Flour
¼ tsp. Baking Soda
1 cup (8 ounces) Sour Cream
1 ½ cups Confectioners’ Sugar
½ tsp. Vanilla Extract
3 to 4 tsp. Milk
Grease a 10-in. Fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined.
Pour into the prepared pan (pan will be full). Bake at 325 degrees for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month. YIELD: 12-15 servings.