This lemon flavored twist on the classic pound cake is drizzled with a lemon glaze.
INGREDIENTS (for 1 servings):
- 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
- 1 1/4 cups powdered sugar
- 2 teaspoons lemon juice
- 1 tablespoon milk
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.
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.
Spread batter into greased and floured 12-cup Bundt ® 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.
Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
* Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.
** Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 10 minutes.Tip:
Golden Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured (9x5-inch) loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.