sour cream citrus pound cake with lemon glaze

oh yes...my very first pound cake!  i'm not sure how a pound cake recipe has never ended up in my hands before this, but after making it, i feel it is the first of many delicious experiments!

this one came from the cambridge school of culinary arts. 

the cake:

1 cup unsalted butter
2 1/4 cups sugar
4 eggs
2 1/2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup sour cream
1 tsp vanilla
1 tsp lemon extract

grated zest of 1 orange, 1 lime, and 1 lemon

preheat oven to 350 degrees.  grease a 6 cup bundt pan
in a mixing bowl, cream butter and sugar until light and fluffy.  add eggs one at a time until blended.  sift dry ingredients together in a separate bowl.  in another small bowl, combine sour cream, vanilla and lemon extracts and grated zests.  add dry and wet ingredients alternately to butter, sugar and egg mixture until uniformly incorporated.  do not overmix!  pour batter into pan.
bake in a preheated oven approximately 50 minutes ot until toothpick or skewer comes out clean.  remove cake from pan and let cool on a rack before glazing.

the glaze:
1 1/4 cups confectioners sugar
1/4 cup lemon juice
1/2 tsp vanilla
1/2 tsp lemon extract

mix all ingredients until smooth. pour over top of cooled cake and serve.

i think the thing i liked the most about this recipe (besides the amazing flavor and interesting combination of textures) was that it's a perfect make ahead dessert.  if you're planning a dinner with dessert, make the cake the day before then glaze it just before serving.  i probably cooked this just a few minutes too long, but the flavor certainly did not suffer...it was just a little more brown that i would have liked.  if anyone has a pound cake recipe you think i should try, please pass it on!