HOW TO MAKE POUND CAKE GLAZE RECIPES

Name: Lemon Glazed Pound Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 1 cup butter, softened; 2 1/2 cups sugar (divided); 4 large eggs, room temperature; 1/3 cup grated lemon zest; 3 cups flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3/4 cup plus 3 1/2 tablespoons fresh lemon juice (divided); 3/4 cup buttermilk; 1 teaspoon vanilla; 2 cups powdered sugar

LEMON GLAZED POUND CAKE RECIPE - FOOD.COM

Lemon Glazed Pound Cake Recipe - Food.com image

I found this recipe on another recipe site. I've changed a few things to suit our tastes. This cake tastes wonderful, but if you can let it set for a day, the lemon flavor really comes out!

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup butter, softened
2 1/2 cups sugar (divided)
4 large eggs, room temperature
1/3 cup grated lemon zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 3 1/2 tablespoons fresh lemon juice (divided)
3/4 cup buttermilk
1 teaspoon vanilla
2 cups powdered sugar

Steps:

Heat oven to 350 degrees. Grease and flour a large bundt pan.
In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
Add the eggs one at a time.
Stir in the lemon zest.
Sift the flour, baking powder, baking soda and salt in a small bowl.
In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
Pour batter into prepared bundt pan.
Bake for 50 minutes or until cake tests done with a toothpick.
Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
When cake is done, let cool for 10 minutes and remove from the pan.
Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.

Nutrition Facts : Calories 524.1, FatContent 17.4, SaturatedFatContent 10.4, CholesterolContent 103.3, SodiumContent 437.9, CarbohydrateContent 87.9, FiberContent 1.2, SugarContent 62.6, ProteinContent 6.1

LEMON GLAZED POUND CAKE RECIPE - FOOD.COM

Lemon Glazed Pound Cake Recipe - Food.com image

I found this recipe on another recipe site. I've changed a few things to suit our tastes. This cake tastes wonderful, but if you can let it set for a day, the lemon flavor really comes out!

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup butter, softened
2 1/2 cups sugar (divided)
4 large eggs, room temperature
1/3 cup grated lemon zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 3 1/2 tablespoons fresh lemon juice (divided)
3/4 cup buttermilk
1 teaspoon vanilla
2 cups powdered sugar

Steps:

Heat oven to 350 degrees. Grease and flour a large bundt pan.
In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
Add the eggs one at a time.
Stir in the lemon zest.
Sift the flour, baking powder, baking soda and salt in a small bowl.
In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
Pour batter into prepared bundt pan.
Bake for 50 minutes or until cake tests done with a toothpick.
Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
When cake is done, let cool for 10 minutes and remove from the pan.
Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.

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