Zesty Lemon Pound Cake

Estimated Times: Preparation - 20 minutes, Cooking - 55 minutes, Serves 12-16

Ingredients:
1 c. (6 oz) Nestle Toll House Premier White Morsels
2 1/2 c. all purpose flour
1 tsp. salt
1 c. butter, softened
1 1/2 c. granulated sugar
2 tsp. vanilla extract
3 large eggs
2-3 tablespoons grated lemon peel (about 3 lemons)
1 1/3 cups buttermilk
1 c. powdered sugar
3 tbsp. fresh lemon juice

Directions:
Preheat over to 350 degrees. Grease and flour 10 c. Bundt pan.

Melt morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted. Cool slightly.

Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.

Bake for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of the lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

Excellent when served with fresh strawberries or raspberries and whipped cream.

Recipe from Michelle Corrigan