Lemon Pound Cake

• 3 cups sifted all-purpose flour
• 2 teaspoons double-acting baking powder
• 1/2 teaspoon salt
• 1/2 pound (1 cup) butter
• 2 cups sugar
• 4 eggs
• 1 cup milk
• finely grated rind of 2 lemons

1. Adjust rick one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9x 3 1/2 inch tube pan and dust lightly with fine, dry bread crumbs. ( use a spring form pan and butter and flour the edges )
2. Sift together flour, baking powder, and salt and set aside. In large bowl of mixer cream butter. Add the sugar and beat for 2 to 3 minutes. beat in the eggs individually, scraping the bowl as necessary with a spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions, and the milk in two additions, scraping the bowl with spatula as necessary and beating only until smooth. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
3. Bake for 1 hour and 10 to 15 minuters until tester comes out clean. Let cake stand.
4. PREPARE GLAZE
5. 1/3 cup lemon juice
6. 3/4 cup sugar
7. The glaze must be used immediately after it is mixed. I spoon slowly over cake which has been removed from spring form pan.
8. Let cake cool completely. Do not cut for several hours.
9. Bake for 1 hour and 10 to 15 minutes

flour, doubleacting baking powder, salt, butter, sugar, eggs, milk, lemons

Taken from www.epicurious.com/recipes/member/views/lemon-pound-cake-58387695 (may not work)