Lemon Pound Cake

This recipe with a few minor changes is from “Mrs. Fields” Cookie Book (1992).  It is delicious, moist and even lemony enough for me. I like my lemon anything to be LEMON.

2 cups sugar
1 1/2 cups butter, room temperature
1/3 cup buttermilk
6 eggs
2 tsp lemon extract
1 tbsp grated lemon zest
3 cups flour
1/2 tsp salt
1 tsp baking powder


1/3 cup lemon juice, fresh squeezed
1/3 cup powdered sugar

In your mixer bowl, mix together the flour, sugar, salt and baking powder.  Add buttermilk, butter and 3 eggs.  Beat on low speed until dry ingredients are moistened. Increase speed to high and beat two minutes.  Scrape down sides of bowl and add lemon zest and extract.  Blend at medium speed.  Add the remaining eggs one at a time, beating at high speed for about 30 seconds after each. Pour batter into well greased and floured bundt pan.  Bake at 350 degrees for 55- 60 minutes or until tooth pick comes out clean.

While cake is baking prepare glaze.  Over low heat and stirring constantly, combine lemon juice and powdered sugar until sugar dissolves.  When cake is baked, while still in the pan poke holes in the surface of the cake and spoon half the glaze over it.  Cool cake 15 minutes and invert onto cooling rack.  Brush the top of cake with remaining lemon glaze and dust with powdered sugar.

Mary Ellen

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