Petite Lemon Glazed Pound Cake

Ingredients

Cake

    * 1 stick sweet butter
    * 1 cup granulated sugar
    * 1 cup unbleached all-purpose flour
    * 1 Tbs fresh lemon juice
    * 1 tsp vanilla extract
    * 2 eggs, large

Lemon Glaze

    * 1/4 cup fresh lemon juice
    * 1/4 cup granulated sugar

Instructions

Preheat oven to 325 ° degrees F. Grease Kaiser 6 1/2" bundt pan (4.5 cup capacity). Cream butter and sugar until light and fluffy. Add flour to butter mixture. Stir just enough to blend. Add lemon juice and vanilla; stir well. Add eggs, one at a time, mixing well after each addition. Pour batter into prepared bundt pan. Smooth top evenly. Bake 30 - 40 minutes or until cake tester inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and spread with lemon glaze.

Glaze: Combine lemon and sugar in small sauce pan and simmer gently for 5 minutes, stirring once or twice until light syrup forms. Cool slightly.

Brush warm glaze on warm cake.

Serves 6 - 8.

This recipe will accommodate 1/3 of a standard 12 cup Bundt cake recipe or 1 recipe for a small (4 1/2" x 8") loaf pan.