Lemon Glazed Pound Cake

This is a truly wonderful cake, moist and delicious! Serve as is or with a chocolate dipped strawberry on the side.


LEMON POUND CAKE
1 1/2 cups cake flour
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, room temperature
1/4 cup lemon zest
1/4 cup fresh lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, room temperature
2 teaspoons vanilla

FOR THE LEMON SYRUP
1/3 cup lemon juice
1/3 cup sugar

FOR THE GLAZE
2-3 cups powdered sugar
4-6 tablespoons lemon juice

Preheat oven to 350 degrees. Spray the sides and bottom of two 9x5x3 inch loaf pans with nonstick cooking spray. Line the bottom with parchment and spray the parchment.
Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
Put the sugar, eggs, lemon zest and lemon juice in a food processor bowl and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer to a large bowl.
Sprinkle in the flour mixture, one third at a time, folding gently after each addition until just combined. Do not over mix.
Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 and bake for another 30 t0 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pans for 15 minutes.







MAKE THE LEMON SYRUP

In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside.
Line a jelly roll pan with parchment paper and invert cakes onto the parchment. Poke holes with a toothpick in the top and sides of cake. Brush the tops and sides with lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely.

MAKE THE GLAZE

Whisk together the powdered sugar and 4 tablespoons lemon juice. This should be thick but pourable. Pour the glaze over the top of cakes and let drip down sides. Let the glaze harden about 15 minutes before serving.