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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Pound Cake with Lemon Glaze Recipe

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This recipe for Lemon Pound Cake with Lemon Glaze is from Carmen's Favourite Recipes, 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 cups flour
½ tsp baking soda
½ tsp salt
1 cup butter, softened
2¼ cups white sugar
3 eggs
1 cup milk
zest from 5 lemons (minus 1 tbsp)
4 tbsp lemon juice

Syrup:
¼ cup water
4 tbsp lemon juice
⅓ cup white sugar

Glaze:
2 cup icing sugar
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp melted butter
Directions:
Directions:
Preheat oven to 325ºF with rack in middle. Spray a bundt pan and lightly dust with flour. In medium bowl whisk flour, soda, and salt. In mixer, cream butter and sugar for 5 minutes. Beat in eggs, one at a time. In another bowl combine milk, zest, and juice. On low speed, alternate adding ¼ flour mixture with ⅓ milk mixture 3 times blending well after each addition. Add last of flour mixture. Pour into pan and smooth top with spatula. Bake for 60 - 75 minutes. Cool for 10 minutes.
For the syrup, combine sugar and water in pan and bring to boil. Remove and stir in lemon juice. Invert cake, place on rack with parchment paper underneath. Slowly brush cake with syrup so most soaks in. Cool for 1-2 hours.
For the glaze, combine all ingredients in a medium bowl, and mix on low with beaters until smooth. Add more sugar or juice so consistency is like honey. Spoon glaze over top of cake and let it drizzle down the sides (or be more creative if you wish)

 

 

 

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