Making that yummy glazed lemon pound cake again. Recipe is from Busy Cooks at about.com, although I've altered it slightly (adding zest, and using butter instead of oil):
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 2-1/2 cups flour
- 1-1/2 cups sugar
- 2-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup orange juice
- 1/4 cup lemon juice
- zest from one lemon and one orange (if the fruit is untreated)
- 3/4 cup butter
- 2 tsp. vanilla
- 4 eggs
- 1-3/4 cups powdered sugar (for the glaze)
- 1/2 cup lemon juice (for the glaze)
Preparation:
Preheat oven to 325 degrees F. Grease/butter 12 cup bundt pan. In a large bowl, combine flour, sugar, baking powder and soda, salt, orange juice, 1/4 cup lemon juice, zest, butter, vanilla, and eggs. Beat well until combined.
Pour batter into prepared pan and bake at 325 degrees F for 40-50 minutes until dark golden brown. While cake is in oven, combine powdered sugar and 1/2 cup lemon juice and whisk to blend.
Remove cake from oven, beat powdered sugar mixture again, and carefully spoon 1/2 of the lemon and powdered sugar mixture over cake. Loosen edges of cake and turn out onto serving plate. Slowly drizzle remaining lemon mixture over cake. Let cool.
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