Fresh Lemon Pound Cake
We know that you will enjoy the fresh taste found in every bite of this lemon pound cake. It's a lovely cake that is perfect for anytime of year.
- Serves: 16 persons
- For the Cake:
- 1cup butter (softened)
- 2cups sugar
- 2cups flour
- 1teaspoon salt
- 5eggs (slightly beaten)
- 1lemon (zest and juice)
- For the Fresh Lemon Glaze:
- 1cup powdered sugar
- Optional: additional lemon juice , lemon liqueur, water, lemonade, lemon soda
Step 1Preheat the oven to 325 F.
Step 2Grease and flour a tube or Bundt cake pan.
Step 3Cream the butter. Add in the sugar and continue to cream mixture.
Step 4Add the eggs one at a time.
Step 5Measure out the flour and mix in the salt.
Step 6Slowly add the flour to the butter mixture.
Step 7Once combined add in the juice and zest.
Step 8Carefully pour the cake batter into the prepared pan.
Step 9Bake for 45 to 55 minutes.
Step 10Allow the cake to cool for 15 minutes in the pan.
Step 11Remove the cake from the pan and continue to allow it on a wire baking rack.
Step 12Once the cake is completely cool and placed on a serving platter, make the lemon glaze.
Step 13Zest the lemon into a medium sized bowl.
Step 14Juice the lemon into a measuring cup.
Step 15If necessary, add additional liquid like more lemon juice, lemon liqueur, water, lemonade or lemon soda to make 1/4 cup of liquid.
Step 16Add the liquid to the bowl with the zest.
Step 17Stir in the sifted powdered sugar. If the glaze is too stiff, add more liquid. If it is too wet, add more powdered sugar. Decoratively drizzle the glaze over the cake.
Step 18Serve this lemon pound cake by itself or with a little whipped cream .