Directions

• Make the simple syrup
• In a small saucepan over medium-high heat combine water, sugar and golden or corn syrup.
• Bring to a simmer and allow to simmer until the sugar is completely dissolved, about 10 minutes.
• For the lemon curd
• Place a fine mesh sieve over a heatproof bowl and set aside.
• In a medium nonreactive saucepan combine the lemon juice, zest, sugar, egg yolks and butter, and heat on medium low. Whisk continuously to keep the eggs form separating.
• Cook the mixture until it starts to thicken and the whisk starts leaving trails, about 10 minutes. The curd should be done when the first bubble appears on the surface and it has reached 170°F.
• Remove from the heat and and strain through the fine mesh sieve to remove any stray egg yolks, and lemon zest for a perfectly smooth curd.
• Cover with plastic wrap in contact with the surface, to avoid any filming. Once cooled at room temperature, place in the fridge, where it can stay up to one week.
• For the pound cake
• Preheat the oven to 350°F. Generously grease a 10 by 5-inch loaf pan, then line it with greased parchment paper. Set aside.
• Put the lemon slices and 1 teaspoon vanilla extract 9 by 13-inch baking dish, pour the simple syrup over the top, and cover tightly with aluminum foil. Bake until the lemons are very soft, 40 to 45 min­utes. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 1 minute.
• Turn the mixer speed to low; add the sugar, the remaining 2 teaspoons of vanilla extract, and lemon zest to the butter; and mix until incorporated. Turn the speed to medium-high and beat until light and fluffy, about 5 minutes. Scrape the bowl often for even incorporation.
• Turn the speed to medium-low and add the eggs and egg yolks, one at a time, beating just until combined. Scrape the bowl after each addition.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl mix the sour cream with the glycerin.
• Add one-third of the flour mixture to the butter mixture and mix on low speed, just until com­bined. Add half of the sour cream mix, mixing until incorporated. Repeat with another one-third flour, then the remaining sour cream, and finish with the final one-third flour, scraping the bowl and paddle after each addition.
• Fold the lemon curd into the batter. It’s okay if there are a few streaks of curd left throughout the batter.
• Scrape the batter into the prepared pan. Smooth the top and tap the pan on the counter several times to release excess air bubbles. Lay five baked lemon slices over the top of the batter. Set the pan on a baking sheet.
• Bake just until the top sets, about 45 minutes; the sliced lemons will have slipped beneath the surface. Lay another four lemon slices over the top and con­tinue to bake until a tester comes out clean, 25 to 30 minutes more.
• As soon as you take the cake out of the oven, drizzle with 2 Tbsp of the lemon syrup from the baked lemons. Let the cake cool in the pan for 20 minutes, then remove from the pan and set on a wire rack to cool completely before serving.