Lemon Pound Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
CAKE:,
1 1/2 cup: Unsalted butter, rm temp
8 ounce: Cream cheese, rm temp
3 cup: Sugar,
1/4 cup: Fresh lemon juice,
1 1/2 tbsp: Vanilla extract,
1 tbsp: Grated lemon peel,
6 Large: eggs,
3 cup: All purpose flour,
1/4 tsp: Salt,
GLAZE:,
1 3/4 cup: Powdered sugar,
3 tbsp: Milk,
1 tbsp: Fresh lemon juice,
Directions:
FOR CAKE: Prehead oven to 350F. Grease and flour 10-inch-diameter
angel food cake pan. Using electric mixer, cream butter in large bowl
until light. Add cream cheese and beat until well combined. Add sugar
and beat until light and fluffy, about 3 minutes. Add lemon juice,
vanilla and lemon peel. Add eggs 2 at a time; beat until combined.
Add flour and salt and beat just until batter is smooth and creamy.
Spoon batter into prepared pan. Bake until tester inserted near
center comes out clean, about 1 1/2 hours. Cool cake in pan on rack
15 minutes. Turn out cake onto rack and cool.
FOR GLAZE: Mix all ingredients in small bowl until smooth. Spoon over
cake, allowing glaze to drip down sides. Let stand until glaze sets,
about 30 minutes (Can be made 8 hours ahead. Cover and let stand at
room temperature).
Gourmet Magazine
Source from luhu.jp
angel food cake pan. Using electric mixer, cream butter in large bowl
until light. Add cream cheese and beat until well combined. Add sugar
and beat until light and fluffy, about 3 minutes. Add lemon juice,
vanilla and lemon peel. Add eggs 2 at a time; beat until combined.
Add flour and salt and beat just until batter is smooth and creamy.
Spoon batter into prepared pan. Bake until tester inserted near
center comes out clean, about 1 1/2 hours. Cool cake in pan on rack
15 minutes. Turn out cake onto rack and cool.
FOR GLAZE: Mix all ingredients in small bowl until smooth. Spoon over
cake, allowing glaze to drip down sides. Let stand until glaze sets,
about 30 minutes (Can be made 8 hours ahead. Cover and let stand at
room temperature).
Gourmet Magazine
Source from luhu.jp