BUTTERMILK POUND CAKE WITH GLAZE RECIPES
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZ…
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
BUTTERMILK POUND CAKE WITH BUTTERMILK GLAZE RECIPE BY MYR…
A customer favorite, this cake can be served at any meal.
Provided by myra byanka
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Grease and flour a bundt pan. Cream butter and sugars. Add eggs, mix. Add other ingredients. Mix well, pour into pan. Cook 25 minutes and begin checking for doneness. When done, let cool 15 minutes, remove, plate. glaze; Put ingredients in a large saucpan (glaze bubbles up) and bring to a boil. Stir constantly as mixture thickens and foams. Cook 3 minutes. Pour on top of cake.
Nutrition Facts : ServingSize 155 g, Calories 539, FatContent 20.21 g, TransFatContent 0.0 g, SaturatedFatContent 12.19 g, CholesterolContent 111 g, SodiumContent 284 g, CarbohydrateContent 85.14 g, FiberContent 0.8 g, SugarContent 60.65 g, ProteinContent 6.12 g
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