I've been making this cake since I was a teenager,and that's a long time ago! Even though it's a poundcake,it's light and the glaze makes it extra tangy.It's especially good with strawberries and whip cream.
1Preheat oven to 325°.
Spray a bundt pan with nonstick spray and set aside.
Cream together butter & sugar.
Add eggs, one at a time and beat, add sour cream.
Sift flour and baking soda together and add next the pudding.
Add vanilla,juice and zest, Mixing until batter is light and fluffy.
Pour into the sprayed pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
Cool for 10 mins. Remove cake to a wire rack placed over a sheet of waxed paper.
For the glaze:In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes.
Poke holes in top of cake; spoon half of the sauce into holes. Let stand for 10 minutes. Pour remaining sauce over cake. Cool completely