Glazed Lemon Pound Cake

Found this recipe in an old REAL SIMPLE magazine the other day and it sounded good, so I decided to try making it. As everyone knows- I am NOT good at baking. I totally expected this to come out awful, like most things I try to bake. BUT it was surprisingly easy and it turned out delicious! I was so happy! I highly suggest you make this one! If you don't like lemon, the flavor can easily be changed to something else you like. I am already thinking next time I'm going to try it with strawberry juice instead. Everyone loved this one, and the lemon was a great summery taste. Definitely a new favorite!! 

Glazed Lemon Pound Cake

From: REAL SIMPLE magazine

Serves 12| Hands-On Time: 15m| Total Time: 3hr 00m

Ingredients

• 1  cup  unsalted butter (2 sticks), at room temperature, plus more for the pan
• 2 1/2  cups  all-purpose flour, spooned and leveled, plus more for the pan
• 1  teaspoon  kosher salt
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  baking powder
• 3  cups  granulated sugar
• 2  tablespoons  finely grated lemon zest, plus 6 tablespoons lemon juice
• 6  large eggs, at room temperature
• 1  cup  plain full-fat Greek yogurt
• 1  cup  confectioners’ sugar

Directions

1. Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
2. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
5. In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.