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Zesty Lemon Pound Cake Recipe

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This recipe for Zesty Lemon Pound Cake, by , is from Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Stedam
Added: Wednesday, September 21, 2005


1 c. (6 oz.) Nestle Toll House Premier White Morsels
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2. tsp. salt
1 c. butter, softened
1 1/2 c. granulated sugar
2 tsp. vanilla extract
3 large eggs
3-4 T. grated lemon peel, about 3 medium lemons
1 1/3 c. buttermilk
1 c. powdered sugar
3 T. fresh lemon juice

Preheat oven to 350 degrees. Grease and flour 10-cup bundt pan.

Melt morsels in medium, microwave-safe bowl on medium-high power for one minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth; cool slightly.

Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared bundt pan.

Bake for 50-55 minutes or until wooden pick inserted in cake comes out clean. Cool on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand 5 minutes. Invert onto plate. Make holes in top of cake, pour remaining glaze over cake. Cool completely before serving.

May use 3 bars (6 oz. box) Nestle Toll House Premier White Baking Bars.




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