Glazed Lemon Pound Cake
By á-24734
Ingredients
- Glaze:
- 1 Cup Butter, softened
- 2 Cups Sugar
- 4 Eggs
- 1 Tbs. Grated Lemon Peel
- 3 Cups Flour
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 1/2 tsp. Baking Soda
- 1 Cup Milk
- 1/2 Cup Sugar
- 1/4 Cup Lemon Juice
- 2 Tbs. Butter
Details
Preparation
Step 1
Heat oven to 350 degrees. Generously spray 12 cup Bundt cake pan with non-stick cooking spray. In a large bowl, combine 1 cup butter and 2 cups sugar; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in lemon peel. Add flour, baking powder, salt, baking soda and milk; beat at low speed until smooth. Spoon batter into sprayed pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Invert cake onto serving plate. Meanwhile, in small non-aluminum saucepan, combine 1/3 cup sugar, lemon juice and 2 Tbs. butter. Heat over medium heat until butter melts, stirring occasionally. With long-tined fork or skewer, liberally prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool 1 1/2 hours or until completely cooled. 16 Servings.
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