Making Butter Lemon Pound Cake

Ingredients:

• 1 cup butter, melted (2 sticks)
• 1 pkg (8oz) cream cheese (less 1/4) for icing
• 2 cups sugar
• 5 eggs
• 3/4 cup whole milk or cream
• 1/3 cup 100% lemon juice or the juice of a fresh lemon
• 2 tsp vanilla
• 2 Tbsp Tbls fresh grated lemon zest
• 3 1/13 cup all purpose flour
• 1/2 tsp baking powder
• 1 tsp salt
• Icing
• 2 cups confectioners sugar
• 2 Tbsp melted butter
• 4 Tbsp softened cream cheese
• 3 Tbsp fresh lemon juice
• 2 Tbsp lemon zest (garnish)

Steps:

1. Preheat oven to 350 F. Grease and flour a tube pan.
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2. Cream together butter, cream cheese, and sugar for 1 minute.
3. Add eggs 1 at a time beating them after each addition.
4. Mix in the milk, lemon juice, zest, and vanilla. Beating well.
5. In a separate bowl whisk together flour, baking powder and salt.
6. Add dry ingredients to wet in 3 stages. Folding the batter together until all mixed well.
7. Pour batter into the tube pan evenly. Place in the center of the oven. Bake for 50 - 60 minutes.

Icing

1. To make icing, mix melted butter, juice, softened cream cheese and mix with a fork into the confectioners sugar until smooth. To get the consistency you want, thicker add more sugar, thinner add more juice.

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2. Drizzle over the top of the cooled cake and let it drip. Then sprinkle with the lemon zest!