Lemon-Glazed Pound Cake

One of my favorite recipes for pound cake comes from Mrs. Fields. This is a recipe that I began making with my mom when I was probably about 12 years old, and I continue to make it every few years. Thanks to the lemon juice glaze, it has a lovely, refreshing, fresh lemon taste. I use fresh-squeezed lemon juice whenever possible and it adds so much. I didn't get as many pics of this cake as I wanted; we had company over and I forgot to take pics before they got there, so I had to do it later. I didn't get any photos of the whole cake, but I used my Nordicware Star Bundt pan to make this. It looked pretty impressive, especially since I greased my pan well enough that the cake came out cleanly, in one piece! I used my Kitchenaid to mix this up and it handled the large amount of batter very well.

LEMON GLAZED POUND CAKE

3 cups cake flour, sifted
2 cups white sugar
1/2 tsp. salt
1 tsp. baking powder
1 1/2 cups salted butter, softened
1/3 cup buttermilk, at room temperature
6 large eggs
2 tsp. pure lemon extract
1 Tbsp. grated lemon zest (2 medium lemons)

GLAZE:

1/4 cup freshly squeezed lemon juice
1/4 cup white sugar

TOPPING:

2 Tbsp. confectioners sugar, sifted

Preheat oven to 350 degrees F. Grease and flour a 3 quart fluted tube pan or bundt pan.In a large bowl with an electric mixer on low speed, blend flour, sugar, salt and baking powder. Add butter, buttermilk and 3 eggs. Beat on low until dry ingredients are moistened. Increase speed to high and beat for 2 minutes. Scrape down sides of bowl.Add lemon extract and lemon zest, and blend at medium speed. Add the remaining 3 eggs one at a time, beating at high speed for 30 seconds after each addition.Pour batter into prepared pan, and bake 50-60 minutes or until a toothpick inserted into cake comes out clean.

While pound cake is baking, prepare lemon glaze: In a small saucepan heat lemon juice and sugar over low heat. Stir constantly until sugar dissolves.When cake is done, remove from oven and leave cake in pan. With a toothpick, poke holes in the surface of the cake, and pour half the glaze over it.Cool in pan 15 minutes, then invert on cooling rack. Brush top of pound cake with remaining lemon glaze. Cool to room temperature, then dust with confectioners sugar.

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