Lemon Pound Cake

Ever since working at Ketchie Creek in high school and when I was home from college, I have really liked pound cakes... I made this recipe yesterday for my grandmother's birthday and it turned out really well.

Lemon Pound Cake

4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (4 sticks) unsalted butter (room temperature)

2 3/4 cups granulated sugar

1 tablespoon finely grated lemon zest

8 large eggs

1 tablespoon vanilla extract

Preheat oven to 325. Butter and flour two 8.5x4.5 inch loaf pans (or one tube pan).

Sift the flour, baking powder, and salt into a bowl.

In a mixer bowl, combine butter, sugar, and lemon zest on high speed until fluffy.

Add the eggs one at a time.

Reduce mixer speed to low and add half the dry ingredients until flour is incorporated and no white streaks are visible. Add the other half in the same way.

Pour the batter into the prepared pan(s). Bake for 1 hour and test with cake tester/toothpick. If toothpick comes out wet, bake for additional 5 minutes. Repeat process until cakes test done. Allow to cool in pan slightly, then run knife around cake and invert onto cooling rack to cool completely. Top with lemon glaze, confectioners sugar, fresh berries, etc.

Lemon glaze

Combine 1 cup sifted confectioners sugar and 2 tablespoons fresh lemon juice. Stir until mixture is thick and smooth. Pour over cake.

Notes-

-You can freeze a cooled and unglazed cake for several months!

-toast pound cake and serve with jam for brunch