Recipe Corner: Lemon-Sour Cream Pound Cake

This is one of my favorite cake recipes because it's relatively easy to make and it has a superb lemon flavor. My sister has been hounding me for the recipe for years. So, this one's for you, sis.

Ingredients:

Cake

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

3 cups sugar

6 large eggs, at room temperature

1 teaspoon vanilla extract

zest of 2 lemons

1 cup sour cream, at room temperature

Glaze

zest of 1 lemon

1 cup fresh lemon juice

1/4 cup water

2/3 cup sugar

Directions:

Cake

Position oven rake on middle rack and preheat oven to 325 degrees Fahrenheit. Butter and flour a 10" Bundt pan, and tap out excess flour.

Sift flour, baking powder, baking soda, and salt together in bowl and set aside. Beat the butter and sugar in a large bowl with a hand-held mixer on high speed until light and fluffy. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl as needed. Spread evenly in the pan.

Bake until a wooden skewer inserted in center of cake comes out clean, about 1 1/4 hours.

Glaze

Make the glaze while the cake is cooling. Bring the lemon juice, zest, water, and sugar to a boil over high heat and cook until it is reduced to 1/2 cup. Allow glaze to cool before drizzling onto cake.

Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half of glaze over cake. Invert onto the rack and brush with remaining glaze. Cool completely.

Serves 12