Relish this delicious pound cake glazed with lemon – a tasty dessert.
Glazed Lemon Pound Cake
- Prep Time 25 min
- Total 2 hr 55 min
- Servings 16
- Ingredients 12
Ingredients
Cake
- 2 cups sugar
- 1 cup butter, softened
- 4 eggs
- 1 tablespoon grated lemon peel
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup milk
Glaze
- 1/3 cup sugar
- 1/4 cup lemon juice
- 2 tablespoons butter
Instructions
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Step1Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray. In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Stir in lemon peel.
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Step2On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally. Pour batter into pan.
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Step3Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan.
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Step4Meanwhile, in 1-quart nonaluminum saucepan, heat glaze ingredients over medium heat, stirring occasionally, until butter is melted.
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Step5With long-tined fork or skewer, generously prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool completely, about 1 hour 30 minutes, before serving. Garnish with powdered sugar and edible flowers, if desired.
Nutrition
350
Calories
15g
Total Fat
5g
Protein
48g
Total Carbohydrate
30g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 1g
- Cholesterol
- 90mg
- 30%
- Sodium
- 330mg
- 14%
- Potassium
- 70mg
- 2%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 30g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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