The Lemon Glaze

I was supposed to have a "baking date" with my baking buddy for this amazing lemon pound cake recipe she raved about. I have bought all the ingredients but sadly it didn't work out...The ingredients for the date have been sitting around waiting for a baking project...in a wimp I decided to look for a different lemon pound cake recipe. I found this American recipe on a random site as a base to create my own version. American recipes are usually very heavy in sugar and butter, so I decided to cut back the portions, but alas, the original combination is just perfect! Not only I did not need to cut back sugar, but also the lemon glaze actually gives a nice twist to the flavor. I am usually not a big fan of frosting/sugar glaze, but man, this is the best glaze I ever tried!
Plus, don't forget about the whipping cream...I am amazed how moist and smooth the cake turns out because of the cream!


This is a hybrid of the recipe I used. I made some estimated adjustments to the portions based on the cake I just made:

Cake:
2 sticks of butter
5 large eggs
4/3 cups of whipping cream
2 cups of flour
1 tsp baking powder
1 1/2 tsp salt
2 cups of sugar
3 lemons (if small lemons, use 5), grated zest and juice
2 tsp vanilla extract

Glaze:
1 cup of confectioners' sugar
1 lemon, zest and juice
1 tbs grand manier (or any orange liquor)


Directions

1. Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans or 9" x 13" baking pan 
2. With a mixer (I used hand whisk), cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. 
3. Add flour mixture alternately with the whipping cream, beat just until smooth (do not overmix) 
4. Add lemon zest and juice to the batter and mix well. Then add vanilla extract to the mixture. (do not overmix) 
5. Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing. 
6. Prepare the glaze by mixing the sugar with the juice and zest. Last add liquor to flavor. 
7. Pour glazing on cake. Either brush the glazing on the top or if you prepared a lot, pour over the cake and let the ends drip. Make sure the base is covered with waxed paper or a tray to catch the excess glaze