Rainy Day Pound Cake

As I was uploading my photos from this weekend's post, I realized I had a batch of lost pound-cake photos on my memory card. So I decided tonight's post could use them--since instead of cooking I will be attending trivia!

Hopefully my team won't be the worst this time. I can't say for sure, but I'm almost certain that we came in last two weeks ago; so here's to getting more than half the questions right tonight!

I made this pound cake for my family about a month ago. Turns out despite its not-so-pretty appearance, it is quite delicious. To all of you who have never checked out Epicurious' Blue Ribbon recipes, do so ASAP. But seriously though, the ones I have chosen from their list have all been tasty.
Anyways, the cake was moist and flavorful. I had no blueberries, so I didn't serve it with fruit, but I'm sure any berry would complement it nicely. It's the perfect cake to savor while sipping on a cup of earl grey tea--bonus points if it's raining/snowing outside. Enjoy!

Blue Ribbon Pound Cake (adapted from Epicurious)
Active time: 20 minutes. Total time:
Makes 8 servings.

• 2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 sticks unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs at room temperature (at least 30 minutes)
• 1 teaspoon finely grated fresh lime zest
• 1 teaspoon vanilla
• 1/2 cup whole milk, at room temperature

For the glaze

• 2 cups confectioner's sugar, sifted
• 4-6 tablespoons fresh lime juice

1. Place oven rack in the middle and preheat oven to 350 F. Butter and flour 9 by 5 by 3 inch metal loaf pan, tapping out excess flour.
2. Whisk together flour, baking powder and salt. In a large bowl beat butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Add eggs one at a time, beating well after each addition. Beat in zest and vanilla. 
3. Reduce speed to low and add flour mixture and milk alternating in five batches, beginning and ending with flour; mix until just incorporated.
4. Spoon batter into loaf pan and bake until golden and toothpick inserted in center comes out with crumbs, about 60 minutes. Transfer cake in pan to rack and cool for 30 minutes. Invert onto rack and cool completely.
5. In the meantime, whisk confectioner's sugar and 4 tablespoons lemon juice in a small bowl. Mix until thick but pourable. If too stiff, add up to another 2 tablespoons of lemon juice and continue whisking; keep adding small amounts of confectioner's sugar and/or lemon juice until you get the right consistency. 
6. Once cake is completely cooled, pour lemon glaze over the top and let drip down the sides. Sprinkle with more confectioner's sugar (optional)