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Lemon Pound Cake with Lemon Glaze Recipe

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This recipe for Lemon Pound Cake with Lemon Glaze is from The Olive Branch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
3 c. all-purpose flour
3 tsp. grated lemon zest
2 tsp. baking powder
2 tsp. vanilla
1/4 tsp. kosher salt
4 large cold eggs + 1 cold egg yolk
2 c. sugar
1/2 c. vanilla soy milk
1 c. Meyer Lemon EVOO
1/2 c. sour cream

LEMON GLAZE:
1 c. powdered sugar
Juice of 1 lemon
Grate of 1 lemon
Directions:
Directions:
CAKE: Preheat over to 350º.
Grease & flour 2 loaf pans or line with parchment. Mix flour, baking powder and salt thoroughly in a large bowl & sift together. Set aside.
In the bowl of a stand mixer use whisk attachment to beat sugar, lemon EVOO, lemon zest & vanilla on high speed until well blended. Add eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow.
In a small bowl, combine soy milk & sour cream. Stop the mixer & pour in 1/2 of soy milk mixture. Beat until blended. Repeat with 1/2 of flour, followed by remaining soy milk mixture and then remaining flour. Scrape batter into 2 loaf pans. Bake for 50-60 minutes or until skewer comes out clean. Cool pans on a rack.

LEMON GLAZE:
Combine all three ingredients. Add more powdered sugar if glaze is too runny. While pound cake is cooling, drizzle glaze on top of cake while it's still warm.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour 20 minutes

 

 

 

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