Lemon Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Butter, unsalted, 2 sticks-room tempGranulated Sugar, 2.5 cupEgg, fresh, 4 large -room tempLemons, 3-6, zested and juiced to give 1/3 cup zest and 3/4 juiceFlour, white, 3 cup Baking Powder, .5 tsp Baking Soda, .5 tsp Kosher Salt, 1 tsp Buttermilk, lowfat, .75 cup -room tempVanilla Extract, 1 tsp
Heat the oven to 350 degrees. Grease and flour two 8.5 x 4.5 x 2.5 inch loaf pans.
Cream the butter and 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time.
In a large bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, combine 1/4 cup of the juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures to the batter alternately, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, or until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup granulated sugar with 1/2 cup juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the syrup over the cakes and allow the cakes to cool completely.
Option: To glaze the cakes, combine 1 cup confectioners' sugar (sifted) and 1 1/2 tablespoons juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
Cream the butter and 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time.
In a large bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, combine 1/4 cup of the juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures to the batter alternately, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, or until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup granulated sugar with 1/2 cup juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the syrup over the cakes and allow the cakes to cool completely.
Option: To glaze the cakes, combine 1 cup confectioners' sugar (sifted) and 1 1/2 tablespoons juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
Nutritional Info Amount Per Serving
- Calories: 266.8
- Total Fat: 10.5 g
- Cholesterol: 62.4 mg
- Sodium: 185.9 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 1.3 g
- Protein: 3.8 g
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