Lemon Pound Cake Loaves

Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.

Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

In a small bowl, mix icing ingredients. Spoon over loaves.

Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed. Yield: 2 mini loaves (6 slices each).

For large loaf: Prepare batter and bake in one greased and floured 8x4-in. loaf pan. Bake in a preheated 350° oven for 40-45 minutes or until a toothpick inserted in center comes out clean. Ice as directed. Yield: 1 loaf (12 slices).