Lemon Pound Cake with Lemon Glaze

I make this cake almost every Easter. 

Lemon Pound Cake with Lemon Glaze

3 cups cake flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

3 cups sugar

6 eggs, room temperature

1/4 cup fresh lemon juice

1 tablespoon grated lemon peel

1 cup sour cream

Preheat oven to 325 degrees F.  Grease 16 cup tube pan. Dust with cake flour; tap out excess flour. (I just spray my nonstick tube pan with Pam.)

Sift flour, baking soda and salt into a medium bowl.  Using electric mixer, beat butter and sugar. Add eggs 2 at a time, beating just until combined after each addition.  Beat in lemon juice and peel.  Mix in dry ingredients.  Mix in sour cream. Transfer batter to prepared pan. 

Bake until tested inserted near the center comes out clean, about 1 hour 30 minutes.  Let cake cool in pan on rack 15 minutes. Loosen around edges with a knife. Turn cake out on rack and cool completely. 

Lemon glaze

Melt 1/4 cup butter in microwave

Sift 2 cups powdered sugar in large bowl

Add butter to powdered sugar

Add 2 tablespoonful lemon juice

Add 1 teaspoon lemon zest

Stir until smooth and creamy

If too thick add a few drops milk; if too thin add a little more powdered sugar

Drizzle over cake

Enjoy.