2 cups (4 sticks) butter, softened
3 cups white sugar
6 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. mace (optional)
1 cup dairy sour cream

Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or 9-inch tube pan.

In a large bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, mixing well after each, then stir in vanilla. Combine flour, baking soda, salt, and mace; mix into the batter just until smooth. Stir in dairy sour cream. Spoon batter into prepared pan, and spread evenly.

Bake for 1 hour and 20 minutes in the preheated oven. Cool for at least 10 minutes before inverting pan onto a plate, and tapping out the cake.

LEMON GLAZE:

2/3 cup sifted confectioners' sugar
2 tbsp. lemon juice, fresh
1 tsp. grated lemon rind

Put sugar in a small bowl. Add lemon juice and rind. Whisk together until smooth and well blended. Drizzle over lemon pound cake.

Submitted by: DoodleThis