Lemon Glazed Pound Cake

Sometimes the simple things are the best and for us lemon lovers, this beautiful uncomplicated buttery lemon pound cake covered in sweet, tart lemon glaze epitomizes that very idea. A quiet cup of tea with a thick slice of this gorgeous cake makes a great afternoon break. To find a slice of this in a brown bag lunch or school lunchbox would be sure to make anyone's day. Save the end slice with the most glaze for me though. ;)

Makes 2 loaves.

Cream together

1 ½ cups butter
2 cups sugar

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

3 eggs

Add

2 tsp vanilla extract
2 tsp lemon extract

Sift together

1 1/2 cups all purpose flour
1 1/2 cups cake flour

4 tsp baking powder

Fold dry ingredients into the creamed mixture alternately with

1 cup warm milk

beginning and ending with the dry ingredients.

Fold in


zest of 3 lemons, finely grated and chopped

Bake in 2 greased and floured loaf pans lined with parchment paper. Bake at 325 degrees F for about 45 minutes or until a wooden toothpick inserted in the center comes out clean. Let rest for 10 minutes before cooling completely on a wire rack. Cover with lemon glaze.

Lemon Glaze

2 cups powdered sugar (icing sugar)
zest of one lemon, finely grated and chopped
juice of one lemon

Blend together 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. Drizzle very slowly over the cooled cakes. I like to do it in two stages, letting the first coating dry for 15 to 20 minutes between glazings.