LEMON GLAZED POUND CAKE -- LOAF SIZE!

Lemon Glazed Pound Cake -- Loaf Size! image

Provided by KerfuffleUponWincle

Categories Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

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1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks softened at room temperature)
1 cup sugar
4 eggs
2 teaspoons pure vanilla extract
lemon zest (from 1 lemon)
1/4 cup lemon juice
lemon zest (from 1 lemon)
1 dash salt
1/3 cup lemon juice
1/3 cup sugar

Steps:

Preheat the oven to 350°F for metal, or 325F for glass or stoneware.
Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
In a medium bowl, combine the flour, baking powder and salt.
In a mixer cream the butter, sugar, and lemon zest.
With the mixer running at low speed, add the eggs one at a time; add the vanilla.
Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice to the butter mixture. Mix until just smooth.
Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan.
Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the wax paper.
Lemon Glaze:.
Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan.
Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
Serve at room temperature, in thin slices.