Meyer Lemon Pound Cake

Picture by Kristin’s Kitchen

This Meyer lemon pound cake is neatly off, moist and buttery with a intellectual citrus tang (www.kristinkitchen.com) —Kristin’s Kitchen

Preheat the oven to 350 levels and both grease and flour or spray with non-stick cooking spray a 10 cup bundt pan
Lumber together 1/2 cup of lemon juice and the milk in a shipshape liquid measuring cup
In a shipshape bowl, combine the flour, baking powder and salt. Region apart.
In a shipshape bowl linked to a stand mixer, beat the butter and sugars on medium high except gentle and creamy – about 5 minutes
Beat the eggs, one at a time, on medium crawl except mixed. Add the vanilla extract.
With the mixer on low, alternate between along with the flour mixture and the lemon juice mixture – starting and ending with the flour
Mix within the lemon zest
Add the batter to the greased bundt pan and bake for 50 – 60 minutes (mine takes exactly 50 minutes to bake)
Let the cake frigid within the pan for about 10 minutes then take it out of the pan and enable to frigid on a cooling rack
Whereas the cake is cooling put together the glaze. Wisk together the confectioners sugar and a pair of T lemon juice
When the cake is frigid, apply as noteworthy of the glaze as you presumably can love.
*This recipe has been adapted from King Arthur Flour’s Orange Pound Cake with Bourbon Glaze