Lemon Glazed Pound Cake by Lady Rose
By
Rose Mary Mogan
@cookinginillinois
1
If you like lemon you are sure to love this Lemon Glazed Pound Cake, that can be made by using either cream cheese, or Sour Cream to keep it moist. The 3 boosts of flavor added by the lemon gelatin, lemon zest, and lemon extract, add a lot of depth & flavor to the taste. This is one of my favorite cakes. I am sure it will become yours too. I sometimes garnish the top with thin slices of lemon with an accent of mint leaves & a cherry half. I have also even crushed lemon head candy & added to the side or top of the cake. Use your imagination to come up with creative ways to present this cake.
Rating:
★★★☆☆ 4 votes3
Comments:
Serves:
12 -14 depending on appetites
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Bake
Ingredients
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1 csour cream or cream cheese (8 oz) room temperature
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6 largeeggs room temperature
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3 call purpose flour
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3 csugar
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3 stickbutter, room temperature
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1 box3 oz. lemon flavored gelatin
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1 Tbsppure lemon extract
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1 Tbsplemon zest
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4-6drops yellow food coloring (optional)
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GLAZE INGREDIENTS:
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1 1/2 cpowdered sugar
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2 tsplemon extract
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2 Tbspevaporated milk (use more to make thinner)
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1/2 stickbutter
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2-3drops yellow food color
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·zest of 1 lemon if desired
How to Make Lemon Glazed Pound Cake by Lady Rose
- PREHEAT OVEN TO 325 DEGREES F.
In a bowl cream together the softened butter with cream cheese OR sour cream which ever you prefer to use, until it is pale yellow, gradually add sugar a little at a time, and continue to beat until well blended and mixture is no longer grainey. About 6-7 minutes. - Then slowly add eggs, one at a time, beating well after each addition. Then add lemon extract, lemon zest, & yellow food color if using. Beat to mix well.
- In a medium bowl add 3 cups of flour, lemon gelatin, & stir to mix. Then gradually add flour mixture to creamed mixture A LITTLE AT A TIME. Beating well after each addition for a total of about 10 minutes.
- Spray bundt pan with Bakers Joy. Then pour cake batter into bundt pan. Smooth top of cake with spatula or back of spoon, and place in preheated 325 degree F oven, and bake for approximately 1 and a half hours, or until tooth pick comes out clean when inserted into center of cake.
- TO MAKE THE GLAZE: Mix all ingredients together in a small microwaveable bowl, except lemon zest & food color, then microwave 1 minute till butter melts. Remove, add lemon zest& food color and stir till thourgly mixed. DRIZZLE glaze over cake, and along edge of cake and allow it to drizzle down the sides.Add additional milk if you want a thinner glaze. You can also use this glaze for cinnamon rolls or another cake, and for added crunch add chopped nuts on top.
- ALTERNATE GLAZE: 1 cup sugar, 1/3 cup lemon juice, 1 stick butter,1 Tablespoon lemon zest. Add sugar, lemon juice, butter in a medium sauce pan, & cook over low heat, stirring till butter melts, and mixture begins to boil around edges. Stir until sugar is no longer grainy, & mixture becomes thick & syrupy, about 1-2 minutes. Remove from heat & add lemon zest. Then poke holes in top of cake with skewer or long tined fork and gradually pour glaze over cake with a spoon,and allow glaze to soak in. Allow to rest for about 5 minutes then invert cake and repeat step if there is glaze left. Allow cake to cool completely before slicing.
