Lemon Pound Cake With Chambord Glaze

“From Cooking Light, October 2006”
READY IN:
1hr 30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
  3. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
  4. Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).
  5. Add eggs, 1 at a time, beating well after each addition.
  6. Add rind, 1/4 cup juice, and vanilla; beat until combined.
  7. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
  8. Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
  9. Cool in pan 10 minutes on a wire rack.
  10. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.
  11. Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
  12. GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
  13. Drizzle slowly over warm cake.
  14. Cool completely.

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