Pound cake with lemon glaze

Looks yummy

“Exotic flavor! Great with alcoholic beverages and spiced tea.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976)

CATHERINE MOORE’S POUND CAKE WITH LEMON GLAZE

Makes a 10 inch tube cake—18 to 20 servings

2 sticks (1 C) butter, softened

1 2/3 C sugar, sifted

5 large eggs, at room temperature

2 C flour, spooned into measuring cup

1 Tbsp ground mace

2 Tbsp vanilla extract

Lemon Glaze

Preheat oven to 300^o. Cream together butter and sugar, and add eggs one at a time, beating thoroughly after each addition. Sift together flour and mace, and fold into creamed mixture. Add vanilla extract. Spoon into a floured and buttered 10 inch tube pan, and bake 1 hour or until cake tests done. Cool 10 minutes, remove from pan, and ice with Lemon Glaze while cake is still hot.

LEMON GLAZE

½ stick butter

2/3 C sugar

1/3 C lemon juice

Warm all ingredients in a saucepan over medium heat until sugar is dissolved. Pour over hot cake. Allow cake to cool before cutting.

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Recipe update. Allow glaze to cool slightly before pouring over cake. We scooped it up and piled it back on the cake.