Glazed Lemon Pound Cake

Be sure to properly grease and flour your cake pan. I wasn't paying attention, missed a spot, and my cake broke in half. It was still good, though!

What You'll Need:

For the cake:

1 cup butter, softened

1/2 cup shortening

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/2 tsp baking powder

1/8 tsp salt

1 cup milk

Zest of 1 lemon

1 tsp vanilla

Juice of 1 lemon

For the glaze:

Powdered sugar

Lemon juice

How to Make It:

Preheat your oven to 325 degrees. Beat the butter and shortening at medium speed until creamy. Gradually add the sugar, beating until the mixture is light and fluffy. Add the eggs, one at a time, beating just until combined after each addition. Sift the flour, baking powder and salt, and add it to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in the lemon zest, vanilla, and lemon juice. Pour the batter into a greased and floured Bundt or tube pan. Bake for 1 hour 15 minutes, or until a long wooden skewer inserted in the center of the cake comes out clean. Cool the cake on a wire rack for 15 minutes. Invert the pan onto a serving platter, and top with the glaze.

For the glaze, start with a healthy amount of powdered sugar- I used 1 1/2 cups, but you might want to use a little less. Add lemon juice to the powdered sugar and whisk until it's a nice, glaze-y consistency. You can use the bottled lemon juice for this, or freshly squeezed lemon juice. Either way, you're going to use several tablespoons of juice. When your glaze is finished, drizzle it over the cake, and you're done!