This is my grandmother's recipe. It is an old-fashion, buttery pound cake. She never added the lemon glaze, but I like it. This cake is delicious by itself or with fruit.
1 lb butter
2 cups sugar
3 cups flour (White Lily is best)
1/4 tsp salt
2 tsp baking powder
1 tsp vanilla
(grated rind of 1 lemon)
Cream butter & sugar until light and fluffy. Sift dry ingredients twice. Add the dry ingredients and mix well. Add eggs one at a time beating well after each, until you have used 3 and then add two at a time. Add vanilla and mix well. Make sure all the butter is well mixed in. Put in a greased and floured tube pan. Bake 1 hr 15 minutes or until toothpick comes out clean. Or pour into 2 greased and floured loaf pans and bake 60 minutes.
juice from one lemon
3/4 Cup confectioner's sugar or enough to make a pourable glaze
Allow cake to cool for 10 minutes in pan. Invert onto cake rack and let cool. Pour lemon glaze over cooled cake and allow to set. If you want a more intense lemon flavor, you can poke holes with a toothpick in the warm cake and pour the glaze on.