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Lemon Pound Cake Recipe

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This recipe for Lemon Pound Cake, by , is from Best Dishes From our Kitchen to Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Warren
Added: Thursday, June 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks unsalted butter, room temperature
2 1/2 c. sugar
4 extra large eggs, at room temperature
1/3 c. grated lemon zest
3 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 c. lemon juice
3/4 c. buttermilk, at room temperature
1 tsp. vanilla extract
2 c. confectioners sugar
3 1/2 T. lemon juice

Directions:
Directions:
Preheat oven to 350. Grease and flour 2 loaf pans. Cream the butter and 2 cups granulated sugar until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixture alernately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan. Spoon the lemon syrup over them. Allow the cakes to cool completely. For the glaze, combine the confectioners sugar and lemon juice in bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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