Low Country Pound Cake with Lemon Glaze

Low Country Pound Cake with Lemon Glaze
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12-14 servings

3 cups of plain flour - not self rising
3 sticks salted butter, softened
3 cups sugar
1 cup heavy whipping cream
6 large eggs
2 tablespoons vanilla extract

Preheat oven to 325 degrees. Generously grease and lightly flour a tube pan. Sift flour three times. Cream butter with sugar until light and fluffy. Add eggs, one at a time. Beat only until each disappears. Blend in 1 cup of flour followed by 1/2 cup shipping cream. Repeat with 1 cup flour and 1/2 cup whipping cream. Add remaining flour. Fold in vanilla.

Add batter to pan, level it and drip it flat on the counter to knock out the air bubbles. Place in center of the oven and bake for an hour and fifteen minutes, or until it's browned on top and <em>begins to pull away from the sides of the pan </em>(very important). Remove from oven. Wait ten minutes and invert on a cake plate. Do not cover until cool to touch.  Serve plain or with Lemon Glaze

<strong>Lemon Glaze</strong>

2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup sugar
2/3 cup water
3 tablespoons lemon juice (not the bottled stuff)
1 egg yolk
the rind of the lemon grated
1 tablespoon butter

Stir cornstarch and salt into sugar. In heavy pot or double boiler, add water, lemon juice and egg yolk.  Put over high heat and stir in dry ingredients.  Cook until you see a bubble or it thickens.  Remove from heat, stir in finely grated lemon rind and butter.  Cool and pour over cooled cake.