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Lemon pound cake

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Hey you all I am back I have been away for a while but I been still baking. Just yesterday I had a taste for a good lemon pound cake. It come out so good that I took a pic of it and put it on Facebook, so many people asked for the recipe that I said it would be a good one to post so here it is. You can use this cake to make so many things like trifles and strawberry short cake.
Like cake keeps so well and gets better with time it also travel well. Hope you enjoy.

Lemon pound cake

Ingredients

2 CUPS
sugar
1 CUP
Land O Lakes® Butter, softened
4
Land O Lakes® Eggs
3 CUPS
all-purpose flour
1/2 TEASPOON
baking powder
1/2 TEASPOON
baking soda
1/2 TEASPOON
salt
3/4 CUP
buttermilk*
1 TABLESPOON
freshly grated lemon zest
1 TABLESPOON
lemon juice
Glaze
1 1/4 CUPS
powdered sugar
2 TEASPOONS
lemon juice
1 TO 2 TABLESPOONS
milk
DIRECTIONS

Heat oven to 325°F. Grease and flour 12-cup Bundt® pan or 10-inch tube 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, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

*Substitute 2 teaspoons vinegar plus enough milk to equal 3/4 cup. Let stand 5 minutes.

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lemon pound cake

 

 

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