Yellow is not just for the Summer!

Since summer hit my hometown, I have been in the mood for some fun, and that includes hitting the pool on my day off and something bright and sweet on your dessert plate!

What else can say 'Summer Time Fun In The Sun' than something light and citrus'y!

I pulled out my mise to make a yummy lemony pound cake. Many people cannot say no to a light and moist lemon cake with a light lemon glaze? Most pound cakes have lots of butter, but it helps keep them moist. Not many in my neck of the woods would refuse this...

Lemon Pound Cake

1 ½ cups butter (3 sticks)
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup evaporated milk

Heat oven to 325 degrees.

Grease and flour 10-inch tube pan.

Beat butter in large mixing bowl until light and fluffy. Add sugar ½ cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean, 70 to 80 minutes. If cake is not done after 70-80 minutes, bake longer, until wooden pick comes out clean. Cool for 20 minutes; remove from pan.

GLAZE:

Sift one cup of confectioners? sugar into a bowl. Squeeze juice of one lemon into a separate bowl. Remove seeds from the lemon juice. Mix lemon juice with confectioners? sugar and drizzle over cooled cake.

I am learning how to take better pictures of my creations, so thanks for bearing with me!

~ Cake Diva AKA Michelle