lemon pound cake
(1 rating)
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I've been making this cake since I was a teenager,and that's a long time ago! Even though it's a poundcake,it's light and the glaze makes it extra tangy.It's especially good with strawberries and whip cream.
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(1 rating)
yield
12 -16
method
Bake
Ingredients For lemon pound cake
- LEMON GLAZE
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1 c sugar
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1/2 c fresh lemon juice
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3 t. grated lemon peel
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1/2 lb butter,softened
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3 c sugar
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6 eggs
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1/2 pint sour cream
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3 c all purpose flour
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3 oz pkg instant lemon pudding mix
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1/4 t. baking soda
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2 t.fresh lemon juice
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1 t. vanilla
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zest of 2 lemons
How To Make lemon pound cake
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1Preheat oven to 325°. Spray a bundt pan with nonstick spray and set aside. Cream together butter & sugar. Add eggs, one at a time and beat, add sour cream. Sift flour and baking soda together and add next the pudding. Add vanilla,juice and zest, Mixing until batter is light and fluffy. Pour into the sprayed pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean. Cool for 10 mins. Remove cake to a wire rack placed over a sheet of waxed paper. For the glaze:In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes. Poke holes in top of cake; spoon half of the sauce into holes. Let stand for 10 minutes. Pour remaining sauce over cake. Cool completely
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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