Ingredients
- 2 cups sugar
- 1 cup Butter, softened
- 4 eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk*
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- Glaze Ingredients:
- 2 cups powdered sugar
- ½ teaspoon lemon extract
- 2 tablespoons milk
Cake, Dessert
lemon, pound cake
Directions
Heat oven to 325 degrees F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon extract and lemon juice.
Spread batter into greased and floured 12-cup Bundt® pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Stir together powdered sugar, lemon extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
*Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 5 minutes
Golden Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured 9x5-inch loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Calories: 350, Fat: 13g, Cholesterol: 80mg, Sodium: 250mg, Carbohydrates: 55g, Dietary Fiber: 1g, Protein: 4g
