Recipe Image:

Servings:

Lemon Pound Cake with Lemon Glaze

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:

Ingredients

•

3 sticks

Butter , softened

•

5 cups

Caster Sugar

•

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

Preheat oven to 350 degrees F (180 degrees C). Butter and flour a 10-cup capacity bundt pan, and set aside.

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.

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.

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.

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