Close to a pound cake in flavor and texture, this makes for an excellent holiday treat. If you do not have a Bundt pan, you can make it in a 9x13 pan and reduce the baking time. Or halve the recipe and make a loaf.

We do need the glaze before the icing because it’s tough to get a lot of citrus flavor into the batter without it. We garnish with fresh, thawed, or frozen berries.