Ingredients
-
-
2
-
1
-
4
-
3
-
1/2
-
1/2
-
1/2
-
3/4
-
1
-
1
-
-
1 1/4
-
2
-
1 - 2
Directions
Golden Lemon Pound Cake, This recipe is from a Land O’ Lakes advertisement in the April 2007 issue of Gourmet magazine It makes a beautiful, great tasting cake perfect for dessert or brunch!, Have made this twice First time just as stated and the second time I experimented a little Used 3 tablespoons lemon juice and subbed half of the butter for applesauce Both times the cake was moist, dense and tasty Did not use the glaze, am not too fond of glazes or frostings, besides, the cake did not need anything extra Thanks for posting , Have made this twice First time just as stated and the second time I experimented a little Used 3 tablespoons lemon juice and subbed half of the butter for applesauce Both times the cake was moist, dense and tasty Did not use the glaze, am not too fond of glazes or frostings, besides, the cake did not need anything extra Thanks for posting
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Steps
|
1
Done
|
Heat Oven to 325 Degrees F. Combine Sugar and Butter in Large Bowl. Beat at Medium Speed Until Creamy. Continue Beating, Adding Eggs One at a Time, Until Well Mixed. Reduce Speed to Low; Gradually Add Flour, Baking Powder, Baking Soda and Salt Alternately With Buttermilk Until Well Mixed. Stir in Lemon Peel and 1 Tablespoon Lemon Juice. |
|
2
Done
|
Spread Batter Into Greased and Floured 12-Cup Bundt Pan. Bake For 55 to 65 Minutes or Until Toothpick Inserted in Center Comes Out Clean. Cool 10 Minutes; Remove from Pan. Cool Completely. |
|
3
Done
|
Glaze: |
|
4
Done
|
Stir Together Powdered Sugar, 2 Teaspoons Lemon Juice and Enough Milk For Desired Glazing Consistency in Small Bowl. Drizzle Over Cooled Cake. |
