Glazed Lemon Pound Cake

Step 1

Makes 2 small (8x4 incloaf cakes or 1 bundt cake

Step 2

Preheat oven to 325 degrees F.

Step 3

Grese and flour the pan/s well. Line loaf pans with parchment paper of using those

Step 4

Add, one at a time, beating well after each addition until light and fluffy:

Step 5

Cream together the butter and sugar.

Step 6

Add the eggs, one at a time, beating well after each addition until light and fluffy.

Step 7

Blend in the vanilla and lemon extracts plus the lemon zest.

Step 8

Sift together the flour, cake flour & baking powder.

Step 9

Fold dry ingredients into the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Generally, I fold in the dry ingredients in 3 portions and the milk in 2 portions.

Step 10

Bake at 325 degrees F for about 45 minutes or until a wooden toothpick inserted in the center comes out clean. A bundt pan will likely take longer.

Step 11

Let rest in pan/s for 10 minutes before cooling completely on a wire rack. Cover with lemon glaze.

Step 12

Blend together all ingredients until smooth. If the glaze seems too thick or thin, just add a little more juice or powdered sugar to get it to a thick but pourable consistency.

Step 13

Drizzle very slowly over the cooled cakes.

Step 14

I like glaze  it in two or more stages, letting the glaze dry a little for 15 to 20 minutes between glazings. That's the perfect way to get a nice thick glaze.