LEMON POUND CAKE Name: Angela Lawson Base: Fort Bragg Recipe: Preparation time: 15 min Baking time: 55 min Yield: 16 servings Cake Ingredients: 2 cups sugar 1 cup LAND O LAKES® Butter, softened 4 eggs 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk* 1 tablespoon freshly grated lemon peel 1 tablespoon lemon juice Glaze Ingredients: 1 1/4 cups powdered sugar 2 teaspoons lemon juice 1 to 2 tablespoons milk Preheat oven to 325°F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tablespoon lemon juice. Spread batter into greased and floured 12-cup Bundt® pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake. *Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 5 minutes. Recipe Tip Golden Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured 9x5-inch loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.