Try garnishing this cake with lemon rind bow knots and a sprig of mint, to Jazz it up a little.

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2teaspoon salt
• 2 cups sugar
• 2 large eggs, slightly beaten
• 1/2 cup sour cream
• 1 14 cups plus 2 tablespoons butter or margarine, divided
• 3$ cup plus 2 tablespoons water
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon exract
• 14 cup plus 2 teaspoons milk
• 1 teaspon lemon extract
• 3 cups sifted powdered sugar

Directions

Combine first 6 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until blended.

Combine 1 cup butter and next 4 ingredients in a medium saucepan; bring to a boil.  Add to flour mixture, stirring well.  Pour into a greased and floured 15 x 10 x 1 inch jellyroll pan.

Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 20 minutes.

Combine remaining 1/4 cup plus 2 tablespoons butter, milk, and 1 teaspoon lemon extract in saucepan; bring to a boil.  REmove from heat.  Gradually add powdered sugar, stirring until mixture is spreading consistency.  Spread frosting on top of cake.  Let cool completely in pan on wire rack.  Yield 24 servings.