Glazed Lemon Pound Cake - Just in Time for Spring!

Since Mr. Groundhog said that Spring is on it's way I thought I would share the recipe to this light and lemony cake. I've had lots of compliments on this. It's perfect for Spring, Summer, Easter or even breakfast. Very easy to put together and fun to glaze - the kids might even want to help out just so they can "accidentally" get some of the glaze on their fingers so they can lick it off. It's so sweet, light, tangy and delicious. I modified this recipe from a traditional bundt cake recipe. It's great to take to parties or church functions.

Cake:

1 cup of softened butter

2 cups of granulated sugar

4 eggs

1 tablespoon - or more to taste - grated lemon peel (lemon zest)

3 cups of all-purpose flour*

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1 teaspoon of salt

1 cup of milk

Glaze:

1/3 cup of sugar

1/4 cup of lemon juice

2 tablespoons butter

Spray a 12 cup bundt pan with Pam or any non-stick cooking spray, preferably a kind with flour added. In a large bowl combine 1 cup of butter and 2 cups of sugar. Beat until light and fluffy. Add eggs one at a time, beating well after each. Stir in lemon peel. Lightly spoon flour into measuring cup and level off - do not pack down while measuring. Add flour, baking soda, salt, milk and baking powder; beat on low speed until smooth. Pour into sprayed bundt pan.

Bake at 350 degrees for fifty to sixty minutes or until a toothpick comes out clean when inserted into center. Take a flat butter knife and carefully trace the outer edges of the cake to loosen it from the pan and prevent breaking. Cool for 15 minutes in pan, then carefully invert the cake onto a serving plate. To avoid a messy presentation while glazing you can line the serving plate with aluminum foil or parchment paper cut in half and placed on each side touching in the middle underneath the cake and remove it after the cake has completely cooled.

In a non-aluminum saucepan combine 1/3 cup of granulated sugar, 1/4 cup of lemon juice and 2 tablespoons of butter. Heat over medium heat until the butter is melted, stirring only occasionally. A bit of lemon zest can be added to the glaze, if desired. Also, the glaze recipe can be doubled for a more tangy lemon taste.

While the cake is still warm, take a long-tined fork or wooden barbecue skewer and prick holes into the top and sides of the cake. My daughter always loved helping me do this part. Two hands are definately faster than one. When you have enough holes poked in the cake, brush or spoon the warm glaze over the top and sides. A sandwich or ziploc baggie with a small hole cut in the side can be used instead. Cool for one and a half hours, or until completely cooled, then sprinkle the top with a light dusting of powdered sugar.

*Self rising flour can be used instead of all-purpose flour, but omit the salt, baking soda and baking powder.

Serving suggestion: Top with vanilla or strawberry ice cream