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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
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.

Source recipes -Here-

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