Lemon Sour Cream Pound Cake

Pound Cake
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup {2 sticks} butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
1 cup sour cream
1/4 cup buttermilk
2 teaspoons lemon extract
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest

Lemon Glaze and Assembly
2 cups confectioners’ sugar
1/4 cup fresh lemon juice {about 3 small lemons}
1/2 teaspoon vanilla extract
Lemon zest for garnish

For the cake, preheat the oven to 325 degrees. Mix the flour and baking powder in a bowl. Beat the butter and shortening in a mixing bowl at medium speed until light and fluffy. Gradually add the sugar and beat until blended. Add the eggs and beat until smooth. Mix the sour cream and buttermilk in a bowl. Add the flour mixture and sour cream mixture alternately to the creamed mixture, beginning and ending with the flour mixture and beating just until blended after each addition. Stir in the flavorings and lemon zest.
Spoon the batter into a greased and floured bundt pan and bake for 1 hour and 40 minutes to 1 hour and 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes. Remove to a wire rack to cool completely.

For the glaze, mix the confectioners’ sugar, lemon juice, and vanilla in a bowl until of glaze consistency. Drizzle over the cooled cake and garnish with lemon zest.