Windflower Inn Lemon Pound Cake recipe
Preheat oven to 350 degrees
Procedure: Grease and Flour removable bottom tube pan. Shake out excess flour.
Batter: Cream the butter and sugar until light and fluffy-while beating butter and sugar sift together into medium bowl the flour and baking powder. Add the eggs one at a time to the butter and sugar mixture beating well after each addition. Add the vanilla. Stir in 1/2 the flour mixture then the yogurt then the remaining flour mixture. Then mix in the lemon juice and zest. Spread the batter into the prepared pan and bake for about 45 minutes to an hour, when the cake is done cake tester will come out clean or cake will spring back to the touch, sides will pull slightly away from the pan.
While cake is baking prepare the glaze by mixing the remaining lemon juice and the sugar (heating slightly in a microwave works well). Remove from oven and let cool in pan for about 5 minutes then remove inner tube with cake attached to it away from the outer ring. Place cake on cooling rack which is on a piece of wax paper(to catch the drips from the glaze). While cake is warm brush the glaze onto the cake starting with top and then working down the sides. When cooled remove the cake from the pan bottom(with sharp knife cut along pan bottom edge to loosen cake and with blade cut along inner tube to loosen then invert cake on to plate.