Name: Lemon Pound Cake with Creamy Lemon Glaze
Prep time: 15 s
Cook time: 60 s
Total time: 75 s
Yield: 12
Ingredients: 3 cups cake flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 1/2 cups granulated sugar; 1 cup (2 sticks) butter or margarinesoftened; 1 teaspoon vanilla extract; 2 tablespoons lemon juice; Zest of 1 lemon; 3 large eggs; 1/2 cup NESTLÉ® CARNATION® Evaporated Milk; 2 cups powdered sugar; 2 tablespoons unsalted buttersoftened; 1 teaspoon lemon juice; 1/4 teaspoon salt; 3 to 4 tablespoons NESTLÉ® CARNATION® Evaporated Milk

MAKE IT

Step 1

Preheat oven to 350° F. Grease 9 x 5-inch loaf pan.

Step 2

To make the cake, combine flour, baking powder, and salt in medium bowl. Beat sugar, butter, vanilla extract, lemon juice and zest in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with evaporated milk. Pour into prepared loaf pan.

Step 3

Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely.