Lemon Pound Cake

Ingredients

FOR THE CAKE:

• Cooking spray
• 3 sticks salted butter, softened
• 3 c. granulated sugar
• 5 large eggs
• 1/4 tsp. salt
• 3 c. all-purpose flour
• 1 c. lemon-lime soda
• 3 tbsp. grated lemon zest (from 2 to 3 lemons)

FOR THE GLAZE:

• 2 tbsp. grated lemon zest (from about 2 lemons)
• 2 c. powdered sugar, sifted 
• 2 tbsp. fresh lemon juice, plus more if needed
• 1/4 tsp. salt
• 1 tbsp. water

Directions

1. For the cake: Preheat the oven to 325˚. Thoroughly coat a 10-cup Bundt pan with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing after each addition. With the mixer on medium-low speed, add the salt, then mix in the flour 1 cup at a time, mixing after each addition. With the mixer on low speed, mix in the soda and then the lemon zest. Scrape down the sides of the bowl and mix again.
2. Add large spoonfuls of batter to the Bundt pan until the pan is filled, then smooth the top. Bake until a toothpick inserted into the cake comes out clean, 70 to 75 minutes. Let cool on a rack for 15 minutes, then carefully turn out the cake onto the rack and let cool completely.
3. For the glaze: Spread out the lemon zest on a plate and air-dry for about 30 minutes. Combine the powdered sugar, dried lemon zest, lemon juice, salt and water in a medium bowl. Gently whisk until thick but pourable, thinning with a little more lemon juice if needed. Put the cake on a cake stand or platter and use a large spoon to drizzle the glaze all over the cake. Let it set, about 30 minutes.