Chardonnay and Lemon Pound Cake Recipe

0 Preheat oven to 350 degrees F. 
2 Grease and flour a bundt pan (6 mini bundt pans were used in this recipe) and set aside. I find that if your bundt pan is very detailed or ornate spraying with non-stick baking spray is the best choice.
4 In large bowl sift together flour, baking powder, lemon zest, and salt.
6 Stir together the chardonnay, lemon juice, and sour cream - set aside.
8 In the bowl of your stand mixer beat the sugar and melted butter until well combined.
10 Add eggs, one at a time, beating well after each.
12  Beat in lemon extract if using and continue to beat on medium high for about 5 minutes, or until thick and light. 
14 Add 1/3 of the flour mixture,  beating on low just until combined. Scrape the sides of the bowl as needed.
16 Add half the wine, sour cream, and lemon juice mixture, beating just until combined. 
18 Repeat with 1/3 of the flour mixture, the remaining wine mixture, and then the remaining flour mixture. 
20 With rubber spatula scrape batter into prepared pan.
22 Bake 50 to 55 minutes for full size bundt cake pans, or 15 to 20 minutes for the mini pans or until a wooden pick inserted near center comes out clean. 
24 Cool in pans 15 minutes.
26 Turn out to cool completely.
28 Dust with Confectioner's sugar before serving, if desired.