Glazed Lemon Pound Cake

Kelly’s easy from- scratch centerpiece is doubly delicious with citrus in the batter and glaze

CAKE

11 ⁄ cups unsalted butter,

2

at room temp.

1 (8 oz.) pkg. cream cheese, at room temp.

2 cups granulated sugar

1⁄ cup sour cream

4 1 Tbs. lemon zest

2 Tbs. fresh lemon juice 1 tsp. vanilla extract

5 large eggs, at room temp. 3 cups all-purpose flour 1 tsp. baking powder

1⁄ tsp. kosher salt

4

GLAZE

1½ cups confectioners’ sugar 2 Tbs. unsalted butter, melted

1 tsp. lemon zest

3 Tbs. fresh lemon juice + more as needed

Red liquid food coloring (optional)

For cake: Heat oven to 325°F. Grease and lightly f lour 10- or 12-cup Bundt pan. On medium-high speed, beat butter and cream cheese until smooth, about 2 min. Add granulated sugar; beat until smooth, about 1 min. Add sour cream, lemon zest and juice and vanilla extract and beat until smooth, about 1 min. On low speed, add eggs one at a time, beating between each addition, until just combined. Add f lour, baking powder and salt and beat until just combined.

Transfer batter to Bundt pan. Bake until toothpick inserted near center comes out clean and cake is dark golden, 70 – 80 min. Transfer cake to rack and let cool completely in pan. While cake cools, make glaze.

For glaze: Sift confectioners’ sugar into medium bowl. Add melted butter, lemon zest, 3 Tbs. lemon juice and, if desired, 1–2 drops food coloring and whisk until smooth adding more lemon juice as needed if glaze is too thick (frosting should be able to be drizzled in thick ribbons).

Invert cake pan onto ser ving platter to release cake. Drizzle with glaze; let stand until set, 10 min. Slice cake and ser ve.

Servings: 16. Active time: 30 min. Total time: 3 hrs.