Lemon Glazed Pound Cake By Lady Rose Recipes

LEMON GLAZED POUND CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour a large bundt pan.
• In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
• Add the eggs one at a time.
• Stir in the lemon zest.
• Sift the flour, baking powder, baking soda and salt in a small bowl.
• In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
• Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
• Pour batter into prepared bundt pan.
• Bake for 50 minutes or until cake tests done with a toothpick.
• Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
• When cake is done, let cool for 10 minutes and remove from the pan.
• Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
• For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.

LEMON GLAZED POUND CAKE BY LADY ROSE

Steps:

• 1. PREHEAT OVEN TO 325 DEGREES F. In a bowl cream together the softened butter with cream cheese OR sour cream which ever you prefer to use, until it is pale yellow, gradually add sugar a little at a time, and continue to beat until well blended and mixture is no longer grainey. About 6-7 minutes.
• 2. Then slowly add eggs, one at a time, beating well after each addition. Then add lemon extract, lemon zest, & yellow food color if using. Beat to mix well.
• 3. In a medium bowl add 3 cups of flour, lemon gelatin, & stir to mix. Then gradually add flour mixture to creamed mixture A LITTLE AT A TIME. Beating well after each addition for a total of about 10 minutes.
• 4. Spray bundt pan with Bakers Joy. Then pour cake batter into bundt pan. Smooth top of cake with spatula or back of spoon, and place in preheated 325 degree F oven, and bake for approximately 1 and a half hours, or until tooth pick comes out clean when inserted into center of cake.
• 5. TO MAKE THE GLAZE: Mix all ingredients together in a small microwaveable bowl, except lemon zest & food color, then microwave 1 minute till butter melts. Remove, add lemon zest& food color and stir till thourgly mixed. DRIZZLE glaze over cake, and along edge of cake and allow it to drizzle down the sides.Add additional milk if you want a thinner glaze. You can also use this glaze for cinnamon rolls or another cake, and for added crunch add chopped nuts on top.
• 6. ALTERNATE GLAZE: 1 cup sugar, 1/3 cup lemon juice, 1 stick butter,1 Tablespoon lemon zest. Add sugar, lemon juice, butter in a medium sauce pan, & cook over low heat, stirring till butter melts, and mixture begins to boil around edges. Stir until sugar is no longer grainy, & mixture becomes thick & syrupy, about 1-2 minutes. Remove from heat & add lemon zest. Then poke holes in top of cake with skewer or long tined fork and gradually pour glaze over cake with a spoon,and allow glaze to soak in. Allow to rest for about 5 minutes then invert cake and repeat step if there is glaze left. Allow cake to cool completely before slicing.

GLAZED LEMON POUND CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray. In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Stir in lemon peel.
• On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally. Pour batter into pan.
• Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan.
• Meanwhile, in 1-quart nonaluminum saucepan, heat glaze ingredients over medium heat, stirring occasionally, until butter is melted.
• With long-tined fork or skewer, generously prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool completely, about 1 hour 30 minutes, before serving. Garnish with powdered sugar and edible flowers, if desired.

LEMON GLAZE FOR GLAZED LEMON POUND CAKE

Steps:

• Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

GLAZED LEMON POUND CAKE

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
• In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
• With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
• With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
• Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
• Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.