Shari Lapena’s Lemon Pound Cake

Adapted from The Canadian Living Cookbook by Carol Ferguson (Random House, 1987; not available at Costco)

• 1 cup butter, at room temperature
• 1½ cups plus 2 tsp sugar, divided
• 5 eggs
• 5 Tbsp fresh lemon juice, divided
• 1 tsp vanilla
• 2 cups cake flour, sifted
• ½ cup chocolate chips (optional)

Heat oven to 325 F. Grease and flour a 9 x 5-inch loaf pan. In a large mixing bowl, cream butter. Gradually mix in 1½ cups sugar. Add eggs one at a time, beating for 1 minute after each addition. Mix in 2 Tbsp lemon juice and vanilla. Stir in flour, and fold in chips, if using. Turn batter into prepared pan. Bake for 75 to 90 minutes, or until tester inserted in center comes out clean. Cool in pan for 5 minutes, then run a knife around insides of pan. Turn cake out onto a cooling rack.

Place a rack over a sheet pan covered with foil. Place cake on rack. In a small bowl, whisk 3 Tbsp lemon juice and 2 tsp sugar until sugar dissolves. Drizzle glaze over warm cake, allowing it to drip down the sides. Makes 8 to 10 servings.