True Lemon Pound Cake

Recipe by:
Debra Swanson
North Garden, VA

Ingredients
2 sticks butter
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
2 teaspoon True Lemon + 1 tablespoon water
4 large eggs
1 teaspoon vanilla extract

Glaze
1/2 cup powdered sugar
1/2 teaspoon True Lemon
2 tablespoons milk (approximately)

Directions

1. Preheat oven to 350°
2. Grease a loaf pan and generously dust with cake flour.
3. In a medium bowl, whisk together flour, baking powder and salt.
4. In a food processor, add sugar, True Lemon, water, eggs and vanilla, and process just until mixed.
5. Microwave butter for about 50 seconds in a 2 cup glass Pyrex cup.  (Whisk melted butter together before using.)  
6. With food processor running, pour butter through the tube in a slow, steady stream.
7. Sift flour over mixture in food processor in 3 steps, mixing gently after each addition just until combined.
8. Pour into pan and bake for 15 minutes.
9. Turn oven down to 325° and bake for an additional 45 minutes or until toothpick comes out clean.

1. Let cool in pan 10 minutes; then turn over onto a cookie cooling rack face up.  Poke several holes with toothpicks and pour on glaze. Cool about an hour before cutting and serving. Store in refrigerator.

Servings
8