This recipe is for you, my friends! ThereвЂ™s lemon zest and lemon juice in both the pound cake and the glaze, which means you get maximum lemon flavor in every bite. But then there are those of us who have a weakness for lemony treats.

Let set for 30 minutes, then sprinkle with lemon zest strips, if desired.When it comes to favorite desserts, many people favor chocolate or caramel maybe pumpkin or even vanilla. Spoon icing in circular motion over top of cake, allowing to drip naturally down sides. In a small bowl, whisk together confectionersвЂ™ sugar and 2 tablespoons lemon juice, adding more lemon juice 1 teaspoon at a time to make a thick but pourable icing.

Let cake cool in pan 5 minutes, then invert onto wire rack set overВ a rimmed bakingВ sheet or waxed paper and remove pan.В Let cool completely.

Tent with foil, rotate pan and bake until a wooden pick inserted comes out with loose crumbs attached, 20 to 30 minutes more.

Spoon large spoonfuls of batter into prepared pan, tapping pan on counter every so often, then smooth top.

Reduce mixer speed to low and add flour mixture in three parts, alternating with sour cream and beating just until incorporated (do not overmix).

Reduce mixer speed to medium and add eggs one at a time, beating until incorporated before adding the next and scraping down bowl as necessary.

In large bowl, using an electric mixer, beat butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes.

In aВ medium bowl, whisk together flour, baking soda, and salt. Very generously butter and flour a large (15-cup) Bundt pan, tapping out excess flour.

Lemon and Thyme Pear Tart with Apricot Glaze Cut the cake into generous, thick slices and enjoy! Spoon the batter into the Bundt pan and bake for about 1 hour.В Once the cake has cooled, spoon the icing all over the top, allowing it to drip naturally down the sides. Sour cream brings irresistible richness to this recipe, and even more tang! Next, youвЂ™ll combine the dry ingredients with the wet ingredients, adding the flour mixture into the butter/sugar mixture, alternating with sour cream. Mix in the vanilla extract and lemon juice. Whisk together the dry ingredients in a medium bowl.В Then, use an electric mixer to beat the butter, sugar, and lemon zest until light and fluffy, then reduce the mixer speed and add the eggs one at a time. This helps ensure that the cake wonвЂ™t stick to the pan. Start by prepping your pan: Very generously butter and flour a 15-cup Bundt pan. Be sure to get an extra lemon for the topping, because the cake is amazing on its own, but itвЂ™s even better with a generous drizzle of sweet-tart lemon glaze.Д«aked in a Bundt pan, the cake comes out looking naturally Insta-worthy, with plenty of peaks and valleys to catch all of that delicious glaze. Loaded with heaps of fragrant lemon zest and fresh lemon juice, this decadent lemon pound cake is for true lemon dessert lovers or anyone looking for a bright, sunny sweet.

Lemon pound cake