A sweet and moist lemon cake with a tangy lemon glaze on top, just in time for summer.
Total Time
1hr 30min
5.0
1 Ratings
Author: In the Kitchen with Jonny
Servings:
10
Ingredients
•
3
sticks
Butter
, softened
•
5
cups
Caster Sugar
•
5
Eggs
, room temperature
•
1
cup
Sour Cream
•
1
Tbsp
Pure Lemon Extract
•
1
tsp
Vanilla Extract
•
2
Tbsp
Zested
Lemons
•
3
cups
All-Purpose Flour
•
1/2
Tbsp
Baking Powder
•
1/2
tsp
Salt
•
1
cup
Powdered Confectioners Sugar
•
2
Tbsp
Lemon Juice
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Butter and flour a 10-cup capacity bundt pan, and set aside.
2.
In the bowl of a stand mixer fitted with paddle attachment over medium high speed, cream together
Butter (3 sticks)
and
Caster Sugar (5 cups)
for 4-6 minutes. It should be fluffy and creamy. Add the
Eggs (5)
one at a time, mixing well after each addition, make sure to scrape the bottom and sides of the bowl.
3.
Add
Sour Cream (1 cup)
,
Lemons (2 Tbsp)
,
Vanilla Extract (1 tsp)
, and
Pure Lemon Extract (1 Tbsp)
. Mix until well combined. Add
All-Purpose Flour (3 cups)
,
Baking Powder (1/2 Tbsp)
, and
Salt (1/2 tsp)
and mix on low speed until flour is incorporated.
4.
Pour batter in prepared bunt pan, spread the batter batter evenly. Bake for 1 hour and 10 minutes or until a toothpick inserted comes out clean.
5.
Make glaze by mixing
Powdered Confectioners Sugar (1 cup)
and
Lemon Juice (2 Tbsp)
. Allow pound cake to cool completely. Once the pound cake is cooled, drizzle over the lemon glaze.
Nutrition Per Serving
CALORIES
847
FAT
34.2 g
PROTEIN
7.8 g
CARBS
129.6 g
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