In a large mixing bowl, cream butter and sugar until light and fluffy about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract.

Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.

Pour into greased and floured 10-in. Fluted tube pan. Bake at 350°F for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners sugar. Beat in lemon juice and peel. Drizzle cover the cake. Store in refrigerator.