LEMON POUND CAKE WITH GLAZE RECIPE | LAND O’LAKES
This lemon pound cake with a lemon glaze is filled with fresh lemon flavor. Bake as a bundt or loaf—and freeze up to one month!
Provided by Land O'Lakes
Categories Coffee Cake Pound Lemon Sweet Baking Fruit Cake Dessert Breakfast and Brunch
Total Time 0 minutes
Prep Time 15 minutes
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Grease and flour 10 - 12-cup Bundt pan; set aside.
- Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
- Beat at low speed, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.
- Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
- Stir together powdered sugar, lemon zest and enough lemon juice for desired glazing consistency in small bowl. Drizzle over cooled cake.
Nutrition Facts : Calories 350 calories, FatContent 13 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 80 milligrams, SodiumContent 250 milligrams, CarbohydrateContent 55 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 4 grams
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE ...
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 1 pound cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, CarbohydrateContent 91.9 g, CholesterolContent 128.9 mg, FatContent 27.2 g, FiberContent 1.1 g, ProteinContent 6.8 g, SaturatedFatContent 16.5 g, SodiumContent 372.2 mg, SugarContent 63.5 g
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