My friend Georgia makes a lemon pound cake that is quite famous. Friends are always asking for the recipe after tasting this tart yet sweet lemony pound cake. She recalls that she originally got the recipe from Sur La Table but I can't find it on their website so I will include the recipe here with a few changes that I added to increase the lemon flavor a bit. If you like a less lemon flavor, feel free to leave them out.
Make sure you have a Bundt pan large enough to accommodate the large amount batter! I used this 12 cup Kaiser Bundt pan and the cake baked up to just the edge with no spillage. The lemon simple syrup brushed over the warm cake adds lots of flavor and helps to keep the cake moist. The addition of a simple lemon glaze drizzled over the cooled cake adds more tart lemon flavor and a nice decorative touch. Here is how you can make your own.