Pound Cake

Adjust oven rack to middle position and heat oven to 350 degrees Fahrenheit. Grease 1 9 by 5 inch Pyrex™ loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside.

In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, 1 to 2 minutes or until melted. Whisk melted butter thoroughly.

In food processor, pulse sugar and lemon zest until combined. Add lemon juice, eggs, and vanilla; process until combined. With processor running, drizzle melted butter through feed tube. Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, gently whisking after each addition.

Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees Fahrenheit and continue to bake until deep golden brown and skewer inserted in center comes out clean (about 35 minutes,) rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn cake onto wire rack, poke on top and sides with a toothpick or skewer, and brush on lemon glaze (see below.) Cool to room temperature (at least 1 hour.) Once cooled, cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.