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Butter Rich Lemon Pound Cake
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- #85920
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 cups sugar
1 cup butter or regular margarine
3 eggs
3 1/4 cups cake flour
1/2 teaspoon baking soda
1 cup buttermilk
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Glaze
1/3 cup butter or regular margarine
1/2 teaspoon grated lemon peel
2 cups powdered sugar
3 tablespoons hot water
directions
Heat oven to 325 degrees F. Grease and flour a 10-inch tube pan.
Beat sugar and butter in a large bowl on medium speed until light and fluffy. Beat in the eggs, one at a time. Mix flour and baking soda. Beat into sugar mixture alternately with the buttermilk until well blended. Stir in the lemon peel and the lemon juice.
Spread into prepared tube pan. Bake until a wooden toothpick inserted into the center comes out clean, about 1 hour and 20 minutes of baking time.
Invert onto a wire rack. Remove from pan. Cool the cake completely. Spread the glaze over top of cake, allowing some to drizzle down side of cake.
For Glaze: Heat butter in 2 quart saucepan until melted. Stir in lemon peel and powdered sugar. Stir in the water, 1 tbsp at a time, until desired consistency.
added by
wilbur
nutrition data
448 calories, 19 grams fat, 67 grams carbohydrates, 4 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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