GranNini's Lemon Pound Cake

GranNini's Lemon Pound Cake

(This is not my picture.  I borrowed it from here: https://s3.amazonaws.com/twduncan/recipes/Lemon-Pound-Cake-Recipe.jpeg  I will post my own picture the next time I make the yummo recipe.)

Ingredients

1 cup sugar

10 Tablespoons butter, softened (I used unsalted)

3 eggs

1 tsp vanilla

2 tsp lemon extract (I add 1 Tablespoon, because I prefer a much more intense lemony flavor)

1/3 cup lemon juice

Sift together:

2 tsp baking powder

1/2 tsp salt

1 1/2 cups flour

Lemon Drizzle Ingredients

1 cup sifted powdered sugar

2 Tablespoons half and half (or heavy cream)

2 tsp lemon extract

1 tsp lemon Crystal Light crystals (not made into lemonade -- just the sugar crystals)

Recipe

In a large mixer, blend sugar and butter until light and fluffy.  Add eggs, one at a time, until thoroughly mixed.  Add in vanilla, lemon extract, and lemon juice.  Reduce the speed on the mixer to a slower speed, and gently add in flour, salt, and baking powder.  (Some people like to sift these together before hand to prevent clumps.  It's an extra step, and I'm often too lazy to bother.)  Mix these ingredients together JUST until incorporated.  Try not to over-mix.

Pour into a greased bread pan and bake at 350˚ for 45 minutes to one hour.  Make sure the center is completely baked before removing from oven.

Cool on a rack for ten minutes, then remove it from pan.  Allow the pound cake to cool completely before adding the lemon drizzle.  

Recipe for Lemon Drizzle

Mix the sugar, cream, and lemon extract together, being sure remove all lumps.  Use a spoon to drizzle the tart lemon goodness over the cool lemon pound cake.  Before the drizzle sets, use your fingers to ever so slightly sprinkle the Crystal Light lemon sugar crystals over the top.  These crystals give the cake a final "zing!" with each bite.  YUM!

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