Glazed Lemon Pound Cake

Glazed-Lemon-Pound-CakeDo you have a go-to recipe that works for most occasions? Add Glazed Lemon Poundcake to your list. Hostess gift? Check. Dessert for potluck? Check. Neighbor thanks for taking in your mail? Check. Oops, I forgot a birthday? Check, check, check.

Hey, who doesn’t like lemon? It’s the Meg Ryan of fruits – sunny, homey, perky.

Patti, Dad and big sis, Sue.

First, what makes this a go-to for me is that we have a temperamental lemon tree. It produces thick skinned, not so juicy, occasional fruit. I practically harvest each lemon as I see it, only one or two a week. Luckily, that is all that’s needed for this, along with the second go-to qualification: simple pantry staples. What you have here is a heckuva moist, dense and tangy cake.

My dad is a lemon-lover. Once, Larry was supposed to meet up with my dad at the local VA hospital to drive him home after an eye exam, but he was a no-show. Cell phone? Nope. Larry knew him well enough to check the cafeteria. Yup, a Lemon Danish run. My dad also had a girlfriend in high school named “Lemon.” That, in and of itself, is funny. Even the way my dad says LEMON today makes me laugh. Ya gotta love lemon.

Glazed Lemon Poundcake

  • 1 cup sugar
  • 6 Tbsp. butter
  • 1/2 cup milk
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • Zest of one lemon
  • Glaze (recipe follows)

Preheat oven to 350 degrees F.  Spray a loaf pan with non-stick spray. In the bowl of a stand mixer, cream together the sugar and butter. Add the milk and eggs, blend together. In a medium bowl, sift together the flour, baking powder and salt. Add to the butter mixture and blend. Add lemon zest. Pour into loaf pan and bake for one hour or until a toothpick inserted in middle comes out clean. Remove pan to wire rack and cool for 10 minutes. Using a wooden chopstick or similar tool, poke holes into the cake approximately every inch. While still in pan and slightly warm, drizzle the top with glaze. Once cool, remove from pan.

Glaze: 1/4 cup sugar and juice of one lemon; mix together.

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