Lemon pound Cake 3 lemons 2 3/4 cups AP flour 1 1/2 cup sugar 1 1/2 teaspoons baking powder 3/4 cup creme fraiche or heavy cream 6 large eggs 11 tablespoons unsalted butter, melted, still warm. FOR THE GLAZE 6 lemons 2 cups confectioner's sugar -preheat oven to 350f. grease a 9x 4 loaf pan or two 6x3 loaf pans with non stick vegetable spray , line with parchment. spray paper. grate zest of 3 lemons , supreme them. -into a bowl of a mixer, sift flour, sugar, baking powder and begin mixing at low speed, add zest, creme fraiche, lemon segments, their juice and beat in eggs 1 x 1 , then warm butter added slowly while the mixer is running (be sure the batter is emulsifying; opaque at this point). Pour into the prepared loaf pan(s). Bake at 350f for one houror until a paring knife comes out clean. - for the glaze, juice the six lemons, bring to a boil and add confectioner's sugar and stir well then transfer into a pan wide enough to accept the loaf. When the pound cake is done, let it cool and then remove from loaf pan and set into the lemon soak, and squeeze gently to make the cake absorb the juice. Turn cake over and repeat all around. Return the cake to a greased baking sheet or cooling rack over a pan and return to oven for 5 minutes to "set the glaze. Be careful handling it, it is very easy to break. yield 12 servings. Vanilla Cake gets vanilla ice cream here it can not be reheated. Thank you for your welcome greetings, I am a big fan of the site.