A moist center offset by a crunchy exterior provides the perfect textural pair for this pound cake. The addition of sour cream produces a dense cake that explodes with the flavors of fresh lemon juice and tangy zest. You can use a regular pound cake pan or a bundt cake pan. Square loaf or round cake, regardless of the shape this citrus glazed dessert is sure to be a crowd favorite.

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Glazed Lemon Pound Cake

Yield: 1 cake

Prep Time: 15 min

Cook Time: 45 min

Ingredients:

For the cake:

2 cups fine baker's sugar
1 stick unsalted butter, at room temperature
3 eggs
2 cups all purpose flour
1 cup sour cream
1 teaspoon pure vanilla extract
1½ teaspoons fresh lemon juice
1 teaspoon grated lemon zest

For the glaze:

1 cup powdered sugar
1 Tablespoon water
1 Tablespoon fresh lemon juice
1 teaspoon grated lemon zest

Directions:

Preheat the oven to 350ºF.

In a mixmaster, beat together the butter and sugar.

Beat in the eggs, one at a time.

Add in the lemon juice, lemon zest and pure vanilla extract.

Alternate between adding in small portions of the flour and the sour cream.

Pour the batter into a bundt pan greased with cooking spray.

Bake for 35 to 45 minutes, until cake springs back at the touch and is golden brown on top (careful not to over bake, as it will continue to cook as it cools in the pan).

Prepare the glaze by whisking together the powdered sugar, water, lemon juice and lemon zest.

Remove the baked cake from the oven and allow it to rest for 15 minutes before flipping it onto a dish.

Pour the glaze over the cake and serve.