Lemon Pound Cake

  •   Bill Zars | Staff PhotographerCake by Cook of th

Updated 5/24/2011 11:54 AM

1 cups (3 sticks) butter, at room temperature

1 package (8 ounces) cream cheese, at room temperature

3 cups sugar

cup fresh lemon juice

1 tablespoons vanilla extract

1 tablespoon grated lemon peel

6 large eggs

3 cups all-purpose flour

teaspoon salt


1 cups powdered sugar

3 tablespoons milk

1 tablespoon fresh lemon juice

Heat oven to 350. Grease and flour a 10-inch angel food pan.

Using mixer, cream butter until light. Add cream cheese and beat until well combined. Add sugar and beat until light and fluffy, about 3 minutes. Add lemon juice, vanilla and lemon peel. Add eggs, 2 at a time; beat until combined. Add flour and salt and beat just until batter is smooth and creamy. Spoon batter into prepared pan. Bake until tester inserted near center comes out clean, about 1 hours. Cool cake in pan on rack 15 minutes. Turn out cake onto rack and cool.

For the glaze: Mix all ingredients in small bowl until smooth. Spoon over cake, allowing glaze to drip down sides. Let stand until glaze sets, about 30 minutes. Can be made 8 hours ahead. Cover and let stand at room temperature.

Serves 10 to 12.