LUSCIOUS LEMON POUND CAKE

Steps:

• Preheat oven to 350°.
• Grease 9 x 5-inch loaf pan with butter.
• Dust pan with cake flour.
• Mix together flour, baking powder and salt.
• Melt butter, whisk thoroughly to reincorporate any separated milk solids.
• In food processor or blender, process sugar and lemon zest until combined.
• Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
• With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
• Transfer mixture to large bowl.
• Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
• Pour batter into prepared pan.
• Bake for 15 minutes at 350°F.
• Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
• Cool in pan for 10 minutes.
• Turn onto wire rack.
• While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
• Stir occasionally to dissolve sugar.
• Reduce heat to low and simmer until thickened slightly, about 2 minutes.
• With toothpick poke holes on all sides of cake.
• Brush on Lemon Glaze.
• Allow to cool at room temperature at least one hour before serving.