Lemon-Glazed Lemon Pound Cake

Lemon-Glazed Lemon Pound Cake (Adapted from Baking From My Home To Yours)

For the cake

2 1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
zest of 1 lemon
16 tablespoons butter, softened
4 large eggs, at room temperature
1 teaspoon vanilla

For the glaze

1/2 cup granulated sugar
1/4 cup fresh lemon juice

To make the cake

Preheat oven to 325

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, add sugar and zest - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. Add the butter and cream together for at least 5 minutes until it dramatically lightens in color. Beat in the eggs, one at a time, making sure to fully incorporate them after each addition - beat a least 1 to 2 minutes between each. Make sure to scrape down the bowl and beater often. Mix in vanilla.

Add the flour mixture and use a rubber spatula to fold in the mixture just until it is incorporated - try not to over mix. Scoop the batter into a 9" x 5" loaf pan coated with nonstick spray - smooth the top.

Bake until the cake is a deep golden color and a toothpick placed near the center comes out clean or with a couple moist crumbs attached - about 60 to 75 minutes. Check the cake around the 40 to 45 minute mark to see how it is browning - if it is looking like it is getting too brown, loosely tent with foil.

Remove and place pan on a wire rack for 10 minutes - remove cake from pan to wire rack. Use a toothpick to poke holes all over the cake.

To make the glaze

In a small saucepan, add granulated sugar and lemon juice - bring to a boil, stirring to dissolve the sugar. When it comes to a boil, reduce the heat to low and simmer until it has thickened slightly - about 2 minutes. Remove from the heat.

Use a pastry brush to coat the sides and top of the cake with the lemon glaze while the cake it still warm.

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