Lemon Pound Cake

I love lemons!  This cake is very lemony and moist, a crowd pleaser for sure.  I adapted this recipe by adding more sugar and lemon zest, which I think makes it sweeter and more lemony.  I don't have much more to say about this other then, try it!  Its yummy!

Lemon Pound Cake - Adapted from foodnetwork.com
Yield: 10 Slices
Ingredients:
1 1/2 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup or 2 Sticks Butter, unsalted and room temperature
1 1/2 Cup Sugar
4 Eggs, room temperature
2 Teaspoons Vanilla
1/4 Cup Lemon Juice, fresh squeezed is preferable
Zest of 1 Lemon


Ingredients for Glaze:
2 Cup Powdered Sugar
3-4 Tablespoons Lemon Juice


Directions:

1. Preheat the oven to 350 degrees F. Butter a 8 inch loaf pan and line it with parchment or waxed paper. 
2. In a medium bowl, combine the flour, baking powder, and salt.
3. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. 
4. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
5. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture.  Add the lemon zest.  Mix until just smooth.
6. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, about 50-60 minutes.
7. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set on a wire rack to cool.
8. While the cake cools, mix together the glaze in a small bowl with a whisk.  When cake is cool enough, pour the glaze over the top.  Cut into 1/2 inch slices.
9. Enjoy!!

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