Golden Lemon Pound Cake Recipe

Ingredients
<br>- CAKE
<br>- 2 cups sugar
<br>- 1 cup LAND O LAKES® Butter, softened*
<br>- 4 eggs
<br>- 3 cups all-purpose flour
<br>- 1/2 teaspoon baking powder
<br>- 1/2 teaspoon baking soda
<br>- 1/2 teaspoon salt
<br>- 3/4 cup buttermilk**
<br>- 1 tablespoon grated lemon peel
<br>- 1 tablespoon lemon juice
<br>- GLAZE
<br>- 1 1/4 cups powdered sugar
<br>- 2 teaspoons lemon juice
<br>- 1 tablespoon milk
<br><p></p>Directions
<br>step 1: Heat oven to 325 degrees F.  Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy.  Continue beating, adding eggs one at a time, until well mixed.
<br>step 2: Reduce speed to low.  Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed.  Add lemon peel and 1 tablespoon lemon juice.  Continue beating until well mixed.
<br>step 3: Spread batter into greased and floured 12-cup Bundt (R) pan or 10-inch angelfood cake (tube) pan.  Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.
<br>step 4: Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl.  Drizzle over cooled cake.
<br>


Ingredients
- CAKE
- 2 cups sugar
- 1 cup LAND O LAKES® Butter, softened*
- 4 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 grated lemon peel
- 1 tablespoon lemon juice
- GLAZE
- 1 1/4 cups powdered sugar
- 2 teaspoons lemon juice
- 1 tablespoon milk

Directions
step 1: Heat oven to 325 degrees F. Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed.
step 2: Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed.
step 3: Spread batter into greased and floured 12-cup Bundt (R) pan or 10-inch angelfood cake (tube) pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
step 4: Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

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