Fresh Lemon Pound Cake

Instructions

1. Step 1

   Preheat the oven to 325 F.

2. Step 2

   Grease and flour a tube or Bundt cake pan.

3. Step 3

   Cream the butter. Add in the sugar and continue to cream mixture.

4. Step 4

   Add the eggs one at a time.

5. Step 5

   Measure out the flour and mix in the salt.

6. Step 6

   Slowly add the flour to the butter mixture.

7. Step 7

   Once combined add in the juice and zest.

8. Step 8

   Carefully pour the cake batter into the prepared pan.

9. Step 9

   Bake for 45 to 55 minutes.

10. Step 10

    Allow the cake to cool for 15 minutes in the pan.

11. Step 11

    Remove the cake from the pan and continue to allow it on a wire baking rack.

12. Step 12

    Once the cake is completely cool and placed on a serving platter, make the lemon glaze.

13. Step 13

    Zest the lemon into a medium sized bowl.

14. Step 14

    Juice the lemon into a measuring cup.

15. Step 15

    If necessary, add additional liquid like more lemon juice, lemon liqueur, water, lemonade or lemon soda to make 1/4 cup of liquid.

16. Step 16

    Add the liquid to the bowl with the zest.

17. Step 17

    Stir in the sifted powdered sugar. If the glaze is too stiff, add more liquid. If it is too wet, add more powdered sugar. Decoratively drizzle the glaze over the cake.

18. Step 18

    Serve this lemon pound cake by itself or with a little whipped cream .