Lemon Pound Cake

Cake Ingredients
1 cup unsalted butter, softened
1 cup sugar
6 large eggs, room temperature
2 cups all purpose flour
1 teaspoon baking powder
pinch of salt
2 tablespoons of grated lemon zest

Syrup Ingredients
1 cup fresh lemon juice
1 cup sugar

Glaze Ingredients
1 cup confectioners' sugar
1 cup water

Directions
Preheat oven to 325 degrees.

In a mixing bowl, cream butter and sugar till light and fluffy. Add one egg at a time, beating well after each addition.*

Combine flour, salt and baking powder; add a quarter of the flour mixture to the butter mixture at a time. Beat until well blended; fold in lemon zest. Pour batter into a greased and floured 9x5x3 loaf pan. Bake for 50 to 60 minutes or till center springs back. (Don't over bake.)

While cake is baking combine sugar and lemon juice in a sauce pan. Bring to a boil over medium high heat; stir so that sugar will dissolve. Cook until mixture reduces by half. Remove from heat and let cool.

After cake is baked, cool for 10 minutes; place cake on a wire rack on a cookie sheet. With a wooden skewer, poke holes all over the top of the cake. Pour 3/4 of the lemon syrup over the top of the cake; with a pastry brush, brush the rest of the syrup on all 4 sides of the cake.

In a small bowl, add confectioners' sugar and water and whisk until smooth. Pour over the top of the cake and let stand for at least 15 minutes. Cake is best served the next day.

*Use wire whisk attachment if you have one.