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Lemon Pound Cake

Lemon Pound Cake



Lemon Pound Cake

Ingredients:

1 1/2 Cups (3 sticks) unsalted butter

1 (8 Oz.) Cream cheese-room temperature

3 Cups sugar

1/4 Cup fresh lemon juice

1 1/2 Tablespoon vanilla

1 Tablespoon grated lemon peel

6 Large eggs

3 Cups flour all-purpose

1/4 Teaspoon salt

Preheat oven to 350F. Greece and flour 10 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 well combined. Add sugars and beat until light and fluffy. About 3 minutes. Add lemon juice, vanilla and lemon peel. Add eggs, Two at a time, beat until combined. Add flour and salt and beat just until mixture is smooth and creamy. Spoon batter into prepared pan. Bake until tester comes out of center of cake clean, about 1 1/2 hours. Cool cake in pan on rack 15 minutes. Turn out cake on rack and cool.

Glaze

1 3/4 Cups powdered sugar

3 Tablespoon milk

1 Tablespoon lemon juice

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 about 8 hours ahead) Cover and let stand at room temp.

 

 

 

 

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