I had 3 lemons that I needed to use and I immediately thought about making a pound cake. It's easy, light, and super delicious! YUM! Enjoy!
-1 cup (2 sticks) unsalted butter, at room temperature
-2 cups sugar
-3 large eggs
-1 cup sour cream
-2 lemon, zested and juiced
-1 tsp vanilla extract
-1/4 tsp salt
-1 tsp baking powder
-2 cups flour
-1/4 cup (1/2 stick) unsalted butter, at room temperature
-1 1/2 cups powdered sugar
-1 lemon, zested and juiced
-1 Tbs milk (whole or 2%)
Preheat oven to 350 F. Coat a bundt cake pan on bottom and sides generously with baking spray. Set aside.
In your electric mixer's bowl, cream the butter and sugar. Add the eggs, one at a time. Stir in the sour cream, zest and juice from lemons, vanilla, salt, baking powder and flour, half of cup at a time. Mix very well, then carefully pour into prepared pan.
Bake in preheated oven for 1 hour or until golden brown and the toothpick comes out clean. Place pan on top of wire rack for about 15 minutes.
While the cake is cooling, mix all the glaze ingredients using a hand mixer. Beat until nice and smooth.
Turn cake over on serving plate and cover with half of the glaze. Let it cool for 1 hour. Pour remaining glaze and let it cool completely. Slice and enjoy!