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Lemon Madness Poundcake Recipe

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This recipe for Lemon Madness Poundcake, by , is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, November 5, 2008


1 1/2 cups butter, softened
8 ounces cream cheese, softened
3 cups granulated sugar
1/4 cup fresh lemon juice
1 tbsp grated lemon peel
1 1/2 tbsp vanilla extract
1/2 tsp nutmeg, preferably freshly grated
6 large eggs, room temperature
3 cups all-purpose flour
1/2 tsp salt
1 3/4 cups confectioners' sugar
3 tbsp milk
1 tbsp lemon juice

Preheat oven to 350. Grease and flour a 10-inch tube pan and set aside.
In a large bowl of an electric mixer, cream together butter, cream cheese and sugar until smooth, about 5 minutes. Add lemon juice and peel, vanilla and nutmeg, and beat until combined. Add eggs 2 at a time and beat well after each addition.
In another bowl, combine flour and salt. Add to batter and mix on lowest speed until smooth. Pour batter into prepared pan and bake for about 1 hour and 20 minutes. Cool in pan for 15 minutes and invert onto cake plate. Reinvert cake if you want the pretty top side to show.
In medium bowl, combine the confectioners' sugar, milk and lemon juice. Spoon over cake while still warm. If cake is cool when glazed it will be pretty but will not absorb glaze well.
Makes 16 servings




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