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Lemon Pound Cake with a Lemon Glaze

1- 1/2 cup Sugar
1 stick Butter, Softened
3 whole Eggs, Large (room Temperature)
1 Egg Yolk, Room Temperature
1- 1/2 cup Cake Flour, Sifted Twice
1/2 cups Whipping Cream
1 teaspoon Vanilla Extract
2 whole Lemons, Zest And Juice, Divided
8 Tablespoons Powered Sugar


1. Heat oven to 350 degrees F. Combine sugar and butter in bowl and mix on medium speed with electric mixer; beat until creamy, about 3 minutes. Add eggs and egg yolk, one at a time, beating well after each addition. Add cake flour, then add whipping cream. Add vanilla and the zest and juice of 1 lemon. 2. Pour batter into a buttered and floured loaf pan. Bake for 1 hour until golden brown. Test with a toothpick or knife in the center of the cake to make sure it comes out clean. If not clean, bake an additional 5 minutes. Time may vary depending on your oven. Cool in pan for 5 minutes. Remove from pan and completely cool on wire Rack. Place wire rack on baking sheet with parchment paper or aluminium foil. This helps when you put the glaze onless mess and less to clean up! 3. While your pound cake is cooling for the first 5 minutes, mix together powered sugar and the zest and juice of the remaining lemon. Mix till there are no lumps. After the 5 minutes are done and cake has been placed on the rack, poke holes on the top of the pound cake. Pour glaze over the top. Cool completely, then slice and enjoy!

Source: tastykitchen.com