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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Pound Cake Recipe

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This recipe for Lemon Pound Cake is from Willis Family and Friends , 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:  
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 c. unsalted butter, softened
2 c. sugar
3 eggs
1/2 c. buttermilk
1/2 c. of sour cream
4 tbsp. lemon juice
zest of 2 lemons
1 tsp. of vanilla

Lemon Glaze

1/4 c. butter, softened
1 1/2 c. powdered sugar
3 tbsp. lemon juice, at room temperature
Directions:
Directions:
Pre-heat oven to 300 degrees

1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter in a bundt pan that has been generously sprayed with baking spray.
3. Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

Lemon Glaze

1. Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency.

 

 

 

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