TEMPT MY TUMMY TUESDAY

This recipe is totally awesome. It is super-simple....a one bowl job. This cake is my oldest son's favorite. If you like lemon, you will LOVE this.

LEMON POUND CAKE

ingredients:

(cake)

2 1/2 cups all purpose flour

1 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup apricot nectar* or orange juice

3/4 cup oil

2 teaspoons lemon extract

4 eggs

*you can find apricot nectar in the juice section, or in the Mexican food section*

(glaze)

1 1/2 cups powdered sugar

1/2 cup lemon juice

Heat oven to 325. Generously grease and flour a 12 cup Bundt pan. (I spray with Baker's Joy) In large bowl, combine all cake ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter into prepared pan.

Bake at 325 for 40-50 minutes or until toothpick inserted near center comes out clean. remove cake from oven. with along-tined fork, poke deep holes every inch. In small bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot cake in pan. Let stand upright in pan 10 minutes; invert onto serving plate. Spoon remaining glaze over cake. Cool completely.

While spooning glaze over inverted cake, I use a pastry brush and brush the glaze onto every part of the cake. (This gives it a nice tang.)

To garnish, I like to thinly slice lemon and dredge them in powdered sugar. A slice of the cake with a slice of candied lemon.....my mouth is watering, just thinking about it.

ENJOY!