Kelly Senyei's Easter treats

Kelly’s easy from-scratch centerpiece is doubly delicious with citrus in the batter and glaze 

- Kelly Senyel

Glazed Lemon Pound Cake

CAKE

• 11⁄2 cups unsalted butter, at room temp.
• 1 (8 oz.) pkg. cream cheese, at room temp.
• 2 cups granulated sugar
• 1⁄4 cup sour cream
• 1 Tbs. lemon zest
• 2 Tbs. fresh lemon juice
• 1 tsp. vanilla extract
• 5 large eggs, at room temp.
• 3 cups all-purpose flour
• 1 tsp. baking powder
• 1⁄4 tsp. kosher salt

GLAZE

• 1½ cups confectioners’ sugar
• 2 Tbs. unsalted butter, melted
• 1 tsp. lemon zest
• 3 Tbs. fresh lemon juice + more as needed
• Red liquid food coloring (optional)

 For cake: Heat oven to 325°F. Grease and lightly flour 10- or 12-cup Bundt pan. On medium-high speed, beat butter and cream cheese until smooth, about 2 min. Add granulated sugar; beat until smooth, about 1 min. Add sour cream, lemon zest and juice and vanilla extract and beat until smooth, about 1 min. On low speed, add eggs one at a time, beating between each addition, until just combined. Add flour, baking powder and salt and beat until just combined.

Transfer batter to Bundt pan. Bake until toothpick inserted near center comes out clean and cake is dark golden, 70–80 min. Transfer cake to rack and let cool completely in pan. While cake cools, make glaze.