Lemon Pound Cake

Photo: Jennifer LaFollette

Ingredients

16 ounces cream cheese (not low fat or fat free), softened

2 sticks unsalted butter, softened

3 cups organic sugar

6 large eggs

1 teaspoon vanilla

2 tablespoons fresh lemon juice

1 tablespoon lemon zest (from an organic lemon)

1/4 teaspoon baking soda

3 cups organic unbleached flour

1 cup powdered sugar (for glaze)

2 tablespoons lemon juice (for glaze)

2 teaspoons lemon zest (for glaze)

Preparation

Beat cream cheese and butter together.

Beat in the sugar.

Beat in the eggs.

Beat in the flavorings, baking soda, and flour.

Spoon into your choice of: Greased & floured mini loaf pans, and bake at 325 degrees for 40 minutes, Large bundt pan, and bake at 325 degrees for approximately 90 minutes (but start checking every 5 minutes after 75), OR Large bundt pan AND 1 mini loaf pan (if your bundt pan gets really full like mine did!), bake at 325 for 75-90 minutes but take out mini loaf pan around 40 minutes

Cake(s) will rise and become golden brown on the edges/top. Check with toothpick and be sure the middle is done before removing from oven.

Let cakes cool a bit before removing from pans.

While cake(s) are cooling, prepare glaze. Start by putting t 1 c. powdered sugar in bowl.

Add 2 tsp. lemon zest

Slowly pour in up to 2 Tbsp. of lemon juice, whisking as you add. If too thick, add extra juice, if it gets runny, stop adding juice. When desired consistency is reached, and cake is completely cool, pour over the top.