I’m not really a pound cake girl. Well, that’s not exactly accurate. I had my fair share of Entenmann’s when I was growing up, but I’ve never really felt the need to recreate it in my own oven. Until this afternoon when my neighbor showed up with an iced lemon pound cake as a thank-you gift that knocked my kids pom-pommed socks off. I didn’t let her leave without giving me the recipe: Preheat the oven to 350°F. Butter a loaf pan. In a medium bowl, combine 1 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
With a mixer, cream together 2 sticks of butter and 1 cup of sugar. With the mixer running at low speed, add 4 eggs one at a time. Add 2 teaspoons of vanilla. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of lemon juice to the butter mixture. Mix until just smooth. (If you like your lemon pound cake with blueberries, add about a cup of them here.) Pour into the loaf pan and bake 1 hour to 1 hour 15 minutes until a knife inserted in center comes out clean.
Meanwhile, make the glaze: In a small bowl, stir together 1/3 cup sugar and the 1/3 cup lemon juice until the sugar is dissolved. When the cake is done, cool in pan 15 minutes. (It should still be warm.) Run a knife around the sides of the pan and turn the cake out onto the rack. Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.