My maternal grandparents had thirteen children. I have fond memories of most of them. I remember my great-aunt Lois ironing linen for the church’s communion table and baking her famous pound cake. She was a little lady with a quiet spirit. This recipe embodies the stillness of women who were unselfish givers inside and outside the home.
The lemon glaze: Combine lemon juice, sugar, and lemon zest using a whisk. Set aside.
Preheat oven to 325°F. Butter and flour a 9-inch Bundt pan (flour well and shake out excess). Set aside.
Using a stand or hand mixer, cream 1 cup butter and cream cheese. Gradually add sugar and beat until fluffy. Slowly add eggs, one at a time. In stages, incorporate sifted 3 cups flour but do not overbeat.
Add vanilla and lemon juice into mixture (the batter will be thick). Transfer into pan. Cooking time is around 1 hour and 30 minutes. Use the toothpick method to test doneness (place toothpick in center of the cake; if no batter sticks, it means the cake is done).
Transfer to cooling rack and let cool in cake pan. Loosen cake by running a butter knife around edges of the pan. Carefully turn out cake on a cake stand or plate.
Pour glaze over cake and let set for an hour.
Note: Vanilla paste has a thicker consistency, with specks of vanilla and a deeper flavor.
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