Meyer Lemon Pound Cake

Directions

1. 1
   Preheat the oven to 350 degrees and either grease and flour or spray with non-stick cooking spray a 10 cup bundt pan
2. 2
   Whisk together 1/2 cup of lemon juice and the milk in a large liquid measuring cup
3. 3
   In a large bowl, combine the flour, baking powder and salt. Set aside.
4. 4
   In a large bowl attached to a stand mixer, beat the butter and sugars on medium high until light and creamy - about 5 minutes
5. 5
   Beat the eggs, one at a time, on medium speed until combined. Add the vanilla extract.
6. 6
   With the mixer on low, alternate between adding the flour mixture and the lemon juice mixture - starting and ending with the flour
7. 7
   Mix in the lemon zest
8. 8
   Add the batter to the greased bundt pan and bake for 50 - 60 minutes (mine takes exactly 50 minutes to bake)
9. 9
   Let the cake cool in the pan for approximately 10 minutes then take it out of the pan and allow to cool on a cooling rack
10. 10
    While the cake is cooling prepare the glaze. Wisk together the confectioners sugar and 2 T lemon juice
11. 11
    When the cake is cool, apply as much of the glaze as you would like.
12. 12
    *This recipe has been adapted from King Arthur Flour's Orange Pound Cake with Bourbon Glaze