Lemon-Vanilla Pound Cake with Lavender Glaze

Ingredients

• 1 cup salted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 2 tablespoons lemon zest, plus additional for garnish
• 1/3 cup fresh lemon juice
• 2 teaspoons vanilla bean paste
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 (8-oz.) container sour cream
• Vegetable shortening

How to Make It

1. Preheat oven to 325°F. Beat butter with a heavy-duty electric stand mixer at medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest, fresh lemon juice, and vanilla bean paste.
   

Stir together flour, salt, and baking soda in a medium bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.
2. Bake in preheated oven until a long wooden pick inserted in center comes out clean, 1 hour, 15 minutes to 1 hour, 30 minutes. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack, and cool completely, about 2 hours.