Lemon Pound Cake

My maternal grandparents had thirteen children. I have fond memories of most of them. I remember my great-aunt Lois ironing linen for the church’s communion table and baking her famous pound cake. She was a little lady with a quiet spirit. This recipe embodies the stillness of women who were unselfish givers inside and outside the home.

Lemon Glaze

• 1/4 cup fresh lemon juice (about 1 1/2 lemons)

• 2 cups powdered sugar

• 1 tablespoon plus 1 1/2 teaspoons lemon zest (about 2 lemons)

Pound Cake

• 1  1/2 cup unsalted butter (3 sticks), plus 1 tablespoon to coat pan 

• 1 cup cream cheese (8-ounce package)

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose sifted flour, plus 4 tablespoons to coat pan 

• 1 teaspoon vanilla paste or extract (see note)

• 1/4 cup lemon juice (about 1 1/2 lemons)

The lemon glaze: Combine lemon juice, sugar, and lemon zest using a whisk. Set aside.

Preheat oven to 325°F. Butter and flour a 9-inch Bundt pan (flour well and shake out excess). Set aside.

Using a stand or hand mixer, cream 1 1/2 cups butter and cream cheese. Gradually add sugar and beat until fluffy. Slowly add eggs, one at a time. In stages, incorporate sifted 3 cups flour but do not overbeat.

Add vanilla and lemon juice into mixture (the batter will be thick). Transfer into pan. Cooking time is around 1 hour and 30 minutes. Use the toothpick method to test doneness (place toothpick in center of the cake; if no batter sticks, it means the cake is done).

Transfer to cooling rack and let cool in cake pan. Loosen cake by running a butter knife around edges of the pan. Carefully turn out cake on a cake stand or plate.

Pour glaze over cake and let set for an hour.

Note: Vanilla paste has a thicker consistency, with specks of vanilla and a deeper flavor.