Alix, here is the recipe for the cake. I have had it for a long time, and it is actually a combination of recipes that I kept testing until I was happy with it. It is a really good cake - tender crumb, lovely flavor, beautiful exterior. It would be especially good with fresh berries. I hope you enjoy it.
LEMON SOUR CREAM POUNDCAKE
Heat oven to 325F
Grease and flour a 10 inch tube or bundt pan
INGREDIENTS:
3 cups all purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
Zest or grated rind from two lemons
I cup unsalted butter, room temp
3 cups granulated sugar
2 tsp. vanilla
6 eggs, room temperature
1 cup sour cream, room temp
PROCESS:
Whisk together the dry ingredients, including the lemon zest
In your mixer bowl, cream the butter and sugar for three minutes, then add the eggs one at a time, beating well after each addition.
Add vanilla.
Add the dry ingredients and sour cream alternately, starting with 1/3 of the flour mixture, followed by ½ sour cream, etc., ending with flour mixture. Beat until smooth, scraping sides of bowl often.
Bake at 325F in a greased and floured 10-inch tube/bundt pan for about an hour and a quarter, or until cake tests done. While cake is baking, make GLAZE by combining one cup freshly squeezed lemon juice, zest of one lemon, ¼ cup water and 2/3 cup sugar. Bring to a boil and simmer until it is reduced to about ½ cup. Set aside to cool a bit.
When cake tests done, let it rest in the pan for about 10 minutes, then brush ½ of the glaze on the cake. Turn onto rack and brush remaining syrup on cake.
We poke holes in the cake while it is still warm and in the pan, and pour the glaze over. Try that sometime!
