Lemon Pound Cake

"In ‘Tate’s Bake Shop Cookbook’ by Kathleen King"
 
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Ready In:
1hr 30mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Prepare a 10-inch Bunt pan with lots of pan spray and sprinkle it with granulated sugar (flour will leave an unattractive residue on the cake).
  • In a medium bowl, combine the flour, baking soda, and salt; set aside.
  • In a large bowl, cream the butter and sugar until they are light and fluffy.
  • Add the vanilla and lemon zest.
  • Mix them together.
  • Add the eggs one at a time, mixing well after each addition.
  • Scrape down the sides of the bowl.
  • Mix the sour cream and lemon juice together; add the flour and sour cream mixture alternately, finishing with the flour.
  • Spoon the batter into the prepared pan.
  • Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center.
  • Glaze: mix all the ingredients in a small saucepan and stir.
  • Cook them over low heat without stirring until the sugar dissolves.
  • Turn the heat up to medium and cook the mixture until it becomes syrupy.
  • Don’t overcook or the syrup will start to turn brown.
  • When the cake is baked, cool it for 10 minutes in the baking pan and invert it onto a plate.
  • Slowly pour the glaze over the cake and let it cool.

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