Lemon Pound Cake

There was a sale on lemons at Walmart this week - 3$ for a bag. Yay!  Time to break out the cook books, try something old, something new and then something in just a new way. So first the tried and true - Lemon Pound Cake.  I used a mini bundt pan.  It made 10 mini bundt cakes, 7 of them with my sister D here in town for the bake sale to send the eighth graders to St Louis on their 8th grade trip. I kept the three that had a problem releasing from the pan.  This is my go to lemon cake, not too sweet, but always good.  In fact, I'm going to go have a piece right now. 

Lemon Pound Cake

1 tablespoon butter

½ cup butter

2 cups sugar

4 eggs

2 ¾ cup flour

1 cup milk

¼ teaspoon salt

2 tablespoons grated lemon peel

2 teaspoons baking powder

Glaze:

1/3 cup lemon juice

¾ cup sugar

Butter bundt pan generously with the one tablespoon of butter, dust with flour. In medium bowl with electric mixer at medium speed, cream ½ cup butter and sugar until light and fluffy. Beat in eggs one at a time beating well after each addition. Reduce speed to low and add dry flour mixture alternating with milk, beginning and ending with the flour mixture.  Beat until smooth after each addition. Do not over beat. Fold in lemon peel. Pour batter evenly into prepared pan. Bake for 1 hour and 10 minutes at 350°. Remove from oven. Let cake stand in pan for 5 minutes, then invert onto wire rack. Place rack on piece of wax paper. Do not mix glaze until ready to brush on cake. In a small bowl stir lemon juice and sugar together (sugar will not dissolve). Brush all glaze over hot cake. Cool completely. To freeze; wrap securely and freeze for up to four months. To serve, thaw at room temperature for 4 hours.