Lemon Pound Cake

Preheat oven to 325 degrees. (350 for cupcakes) Grease and flour 12 cup (10”)bundt or tube pan. [Cupcakes: Line muffin tins w/ paper liners. Bake for approx. ? 17-22 minutes or until tester comes out clean. Cool in pan. Remove and top w/ icing.)

ingredients

2 1/4 cups all purpose flour
2 cups sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp freshly grated lemon peel (or more)
1 tsp vanilla
1 cup butter or margarine, softened (or 1 stick of margarine. and 1 stick of unsalted butter)
1 carton plain or vanilla yogurt or 1 cup of sour cream
3 eggs (3/4 cup)

directions

1
Combine ingredients in large mixing bowl. Blend at low speed to combine. Beat 3 minutes at medium speed. Pour into prepared pan.
2
Bake at 325 deg. For 60 – 70 minutes until top of cake springs back when touched lightly in center. Cool cake upright in pan 15 minutes. Invert and remove from pan. Cool completely.

Lemon glaze:

Combine 1/2 cup sugar with juice of 2 lemons in a saucepan. Heat just until sugar melts. Pour glaze over cooled cake.

Lemon –Raspberry Icing for 12 Cupcakes:

Whisk 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

Source: Annis La Malfa