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Glazed Lemon Pound Cake
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- #59171
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
1 comment
ingredients
2 cups granulated sugar
1 cup butter, softened
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 tablespoon grated lemon peel
1 tablespoon lemon juice
Glaze
1 1/4 cup powdered sugar
2 teaspoons lemon juice
1 tablespoon milk (more if needed)
directions
Heat oven to 325 degrees F.
Beat sugar and butter in large mixer bowl at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs one at a time, until well mixed (1 to 2 minutes).
In a medium bowl, combine the flour, baking powder, soda and salt.
Reduce mixer speed to low, gradually add the flour, baking powder, baking soda and salt mixture alternately with buttermilk, scrape bowl often until well mixed (2 to 3 minutes). Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed (1 minute).
Spread batter into greased and floured 12-cup Bundt pan or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes, remove from pan. Cool completely.
Prepare glaze: Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
cook's notes
If you do not have buttermilk on hand, you can substitute 2 teaspoons vinegar plus enough milk to equal 3/4 cup.
Glazed Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured 9 x 5-inch loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely before drizzling with glaze.
added by
Floretta
nutrition data
459 calories, 17 grams fat, 71 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
July 3, 2013
This pound cake turned out perfectly! It's my first pound cake from scratch too!
For the first time I baked from scratch the Glazed Lemon Pound Cake, and it was absolutely scrumptious. I took my time as I didn't want to mess it up, and with every bite I was more and more pleased. Thank you for the recipe and a great one it is, and as Arnold would say "I'll Be Back," for more goodies.
March 17, 2008
ABSOLUTELY FABULOUS!! WILL MAKE THIS AGAIN AND AGAIN!! Easy to follow directions, cant wait to make it for guests this summer with fresh raspberries, and blueberries. The only thing I changed was the glaze-I did not use the milk (to afraid it would spoil) but added more fresh lemon juice to consistancy. Came out perfect - no kidding this is really a great cake!!