Glazed Lemon Pound Cake

Ingredients:

2 cups sugar

1 cup butter, softened

4 fresh eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk

1 tablespoon grated lemon peel

1 tablespoon lemon juice

Lemon-Glaze Ingredients:

1 1/4 cups powdered sugar

2 teaspoons lemon juice

1 to 2 tablespoons milk

Recipe:

Pre-heat oven to 325 degrees F. Beat sugar and butter in large mixer bowl at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs one at a time, until well mixed (1 to 2 minutes).

Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed (2 to 3 minutes). Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed (1 minute).

Spread butter into greased and floured 12-cup Bundt pan or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Enjoy!

Love,

Us.