Zesty Lemon Pound Cake Recipe

Ingredients

1 Cup (6 oz) white morsel chips
1 Cup butter, softened
1 Cup powdered sugar
2 1/2 2 ½ Cups flour
1 1/2 1 ½ Cups sugar
3 Tbsp. Fresh lemon juice
1 tsp. baking powder
2 tsp. vanilla extract
1 1/3 Cups buttermilk
1/2 ½ tsp. salt
3 eggs
3-4 tsp. grated lemon peel
Melt morsels in microwave at 70% power for 1 minute; stir. Microwave additional 10 seconds, stirring until smooth; cool slightly.
Combine flour, baking powder and salt in small bowl.
Beat butter, sugar and vanilla until creamy. Beat in eggs one at a time, beating well after each egg. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into greased and floured bundt pan.
Bake for 50-55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes.
.

Preparation

Step 1

Combine powdered sugar and lemon juice in small bowl. Make hole in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes.

Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely…serve.

Bake at 350