LEMON POUND CAKE Recipe
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Category: |
Category: |
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LEMON ICING |
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Ingredients: |
Ingredients: 1 c. butter (room temp.) 2 1/4 c. sugar 6 eggs (room temp.) 2 tsp. lemon zest 1 c. buttermilk (room temp.) 1 tsp. vanilla 1 Tbs. lemon juice 3 c. flour 1/2 tsp. baking soda
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Directions: |
Directions: Grease and flour a 10" fluted tube pan or two 8x4x2" loaf pans. In a small mixing bowl stir together flour and baking soda; set aside. In a large mixing bowl cream butter and sugar together. Add eggs 1 at a time beating for 1 minute after each one and scraping sides of bowl. Add lemon zest, lemon juice and vanilla; beat well. The batter will have a fluffy yet some-what curdle appearance. Add flour mixture and buttermilk alternately to butter mixture, beating after each addition just until combined. Pour batter into prepared pan(s). Bake in a 350 degree oven for 55-60 minutes for tube pan; 45-50 minutes for loaf pans or until toothpick inserted near center comes out clean. . Cool on a wire rack for 15 minutes. Remove from pan(s); cool completely. Top with Lemon Icing on next page. |
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LEMON ICING |
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Ingredients: |
Ingredients: 1 c. sifted powder sugar 1 tsp. lemon zest 3-4 tsp. lemon juice
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Directions: |
Directions: In a small mixing bowl combine sifted sugar and lemon juice. Gradually adding juice until icing becomes a good consistency to drizzle over the top of the cake. |
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