You'll want to savor every bite of this delicious classic pound cake bursting with fresh Sweet Meyer Lemon flavor. This timeless dessert recipe, with a signature succulent cake and flowing lemon glaze, is even more delicious served with a dollop of yogurt or a scoop of ice cream, or served simply by the slice any time of day; morning, noon or night.
Preheat oven to 350º. Prepare 9 3/4 in. fluted tube pan with vegetable pan spray.
In medium bowl, stir together flour, baking powder and salt.
In large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add Sweet Meyer Lemon Flavor and beat until well combined. Add flour mixture and beat on low speed for 1 minute, scraping bottom and sides of bowl as needed. Pour batter into prepared pan.
Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on cooling grid 15 minutes. Loosen sides of cake and remove from pan; cool completely on grid.
For glaze, stir together confectioners' sugar, water and Sweet Meyer Lemon Flavor until completely smooth. Drizzle over cooled cake.