Lemony Lemon Pound Cake

Preheat a conventional oven to 325ºF. Prepare a 12″ tube pan with shortening then dust with four.

Combine the sifted flour, baking powder, and salt in a bowl and set aside. In the bowl of a mixer, cream both the salted and unsalted butter until smooth. Add the sugar and cream on medium speed until light and fluffy, approximately 4 minutes. Add eggs, one at a time, making sure each is incorporated before adding the next. Add the lemon zest and lemon extract, mixing to combine. Reduce speed to low and add the flour mixture alternating with the sour cream, in 3 additions, beginning and ending with the flour. Pour into the prepared pan and bake 65-75 minutes.

After removing it from the oven, immediated brush the cake with lemon juice and cool in the pan for 10 minutes. Invert onto a cooling rack, brush the top of the cake with lemon juice and allow to complete cooling. Once completely cool, top with Darlita’s glaze.

For the glaze, melt the salted butter. Add 10X sugar and whisk until no lumps remain. Whisk in enough milk to make it the consistency of nail polish. Add lemon extract and whisk to combine. Pour over the cooled cake. Enjoy!