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Kelly Senyei's Easter treats
Woman's World
|April 01, 2024
Kelly’s easy from-scratch centerpiece is doubly delicious with citrus in the batter and glaze
Glazed Lemon Pound Cake
CAKE
GLAZE
For cake: Heat oven to 325°F. Grease and lightly flour 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 flour, 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.
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