Lemon pound cake recipe

The pound cake didn't make it through the weekend, so I think we can declare it a success. I used the Food Network recipe, as follows:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup

Preheat oven to 350. Butter the loaf tins - I used two small ones instead of one big one. The recipe calls for parchment paper, but I didn't have any and the cakes slid out fine without.
Wisk together the dry ingredients. In a separate bowl, cream the butter and add a cup of the sugar. Then, one by one and on low speed, add the eggs. Add the vanilla. As I said, I had no vanilla extract so I used almond, and I liked the results, so experimentation may pay off nicely here. Some poppyseed might have been nice to add, although maybe then it skews more towards a sweet bread/muffin sort of deal. Next time I'll get vanilla and see how the two versions compare.

Alternate in small batches adding the dry ingredients and the quarter cup of lemon juice until all mixed. Bake 66-70 minutes (in my small pans this turned out to be 60 minutes on the dot). Put in a test skewer and if it comes out clean, it's done. Let it cool 15 minutes and then turn out onto wire racks to glaze.

For the glaze (and keep in mind this failed completely for me!) stir together the third cup sugar and third cup lemon juice. It's possible that mine failed because I used powdered sugar instead of granulated, but other glaze recipes seemed to call specifically for powdered, which is why I made the change. At any rate, even if it doesn't work as a true glaze, it did punch up the flavor and made sure the cake stayed nice and moist.

Serve in small slices. Strawberries and whipped cream might be nice.