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Lemon Pound Cake Is the Perfect Dessert to Make This Weekend
The best part of lemon pound cake is arguably the deliciously bright and citrusy glaze that goes on top, and this recipe has plenty of it!
👥 16 Servings⏱️ Prep & Cook: 2h⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●whisk
📝 Preparation Steps
1
For the cake: Preheat the oven to 325˚. Thoroughly coat a 10-cup Bundt pan with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about ⏱️ 5 minutes. Add the eggs one at a time, mixing after each addition. With the mixer on medium-low speed, add the salt, then mix in the flour 1 cup at a time, mixing after each addition. With the mixer on low speed, mix in the soda and then the lemon zest. Scrape down the sides of the bowl and mix again.
Cooking spraylarge eggs5
2
Add large spoonfuls of batter to the Bundt pan until the pan is filled, then smooth the top. Bake until a toothpick inserted into the cake comes out clean, 70 to ⏱️ 75 minutes. Let cool on a rack for ⏱️ 15 minutes, then carefully turn out the cake onto the rack and let cool completely.
3
For the glaze: Spread out the lemon zest on a plate and air-dry for about ⏱️ 30 minutes. Combine the powdered sugar, dried lemon zest, lemon juice, salt and water in a medium bowl. Gently whisk until thick but pourable, thinning with a little more lemon juice if needed. Put the cake on a cake stand or platter and use a large spoon to drizzle the glaze all over the cake. Let it set, about ⏱️ 30 minutes.
Nutrition Facts
calories
475 Calories
fat Content
20 g
fiber Content
1 g
sugar Content
51 g
sodium Content
235 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
104 mg
carbohydrate Content
70 g
saturated Fat Content
12 g
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