lemon pound cake w/ lemon glaze

How To Make lemon pound cake w/ lemon glaze

• 1

  Preheat oven to 300 degrees F. Spray 10" tube pan or bundt pan with bakers joy (floured cooking spray).
• 2

  In a stand mixer fitted with paddle, cream butter on medium speed; add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Mix flour & dry pudding together in medium bowl; mix to combine. Add flour mixture to creamed mixture alternately with milk. Mix just until blended after each addition. Stir in zest.
• 3

  Pour batter into prepared pan. Bake for 90 minutes or until toothpick inserted in center of cake comes out clean.
• 4

  Cool in pan on a wire rack for 15 minutes; then invert from pan onto wire rack to cool completely.
• 5

  In a medium saucepan over low heat, add glaze ingredients & stir, occasionally, to dissolve sugar.
• 6

  Once cake is cooled, add to serving platter & pour glaze evenly over cake.
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