Lemon Pound Cake

Pound cakes are my favorite cake to bake. I recently purchased several new cake pans from Nordic Ware. This particular baking pan is square in shape and has the coolest design. The fun part? You can serve this right side up or upside down to see even more of the design.

To order the pan, click HERE.

1 cup butter, melted and slightly cooled
2 cups sugar
4 eggs, room temperature
2 t. lemon extract
1 t. vanilla
3 cups flour
2 t. baking powder
1/2 t. salt
1 cup milk
1 T. grated lemon peel
Glaze
1/4 cup lemon juice
1 /2 t. lemon extract
1 1/2 cup powdered sugar

Preheat oven to 350°F. Prep pan with shortening and flour or baking spray. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after adding each egg. Beat in lemon and vanilla extract. Combine flour, baking powder and salt. Add to creamed butter and sugar  alternating with milk. Stir in lemon peel. Pour into prepared pan. Bake until done for about an hour, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn out onto rack. Cool another 10 minutes before glazing. Slide wax paper under rack and brush glaze onto cake. Put cake in refrigerator for 30 minutes to set up glaze.

Recipe from Nordic Ware.

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