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Zesty Lemon Pound Cake
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- #33419
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 cup white chocolate chips
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 tablespoons grated lemon peel
1 1/3 cup buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice
directions
Preheat oven to 350 degrees F. Grease and flour 10-cup bundt pan.
Melt white chocolate in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute, stir. Microwave at additional 10- to 20-second intervals, stirring until smooth, 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 chocolate. 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 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.
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nutrition data
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reviews & comments
October 14, 2006
This recipe is fantastic! The recipe was easy to follow and prepare. The cake cooked to perfection and had a light, smooth, moist texture. I used real white chocolate instead of the morsels. Watch the cake tester and try it in two or three different places before removing from oven. I had to bake an extra 5-6 mins. My kids said it was the best birthday cake they had ever tasted, and we have some awesome recipes in our collection. Definitely recommend this one!