Lemon Pound Cake with Lemon Glaze

Preheat oven to 350 degrees F (180 degrees C). Butter and flour a 10-cup capacity bundt pan, and set aside.

In the bowl of a stand mixer fitted with paddle attachment over medium high speed, cream together Butter (3 sticks) and Caster Sugar (5 cups) for 4-6 minutes. It should be fluffy and creamy. Add the Eggland's Best Classic Eggs (5) one at a time, mixing well after each addition, make sure to scrape the bottom and sides of the bowl.

Add Sour Cream (1 cup), zest from Lemon (1), Vanilla Extract (1 tsp), and Pure Lemon Extract (1 Tbsp). Mix until well combined. Add All-Purpose Flour (3 cups), Baking Powder (2 tsp), and Salt (1/2 tsp) and mix on low speed until flour is incorporated.

Pour batter in prepared bunt pan, spread the batter batter evenly. Bake for 1 hour and 10 minutes or until a toothpick inserted comes out clean.

Make glaze by mixing Powdered Confectioners Sugar (1 cup) and Lemon Juice. Allow pound cake to cool completely. Once the pound cake is cooled, drizzle over the lemon glaze.