|Nutritional Guidelines (per serving)|
|Servings: 16 slices (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lemon pound cake can form the basis for a strawberry shortcake or an ice cream dessert. It can also be served plain, with a glass of tea or a cup of coffee. This cake is even at home at a brunch buffet.
- 1 cup butter (room temperature)
- 2 1/4 cups sugar
- 1/4 cup vanilla sugar (or more sugar)
- 2 lemons zest
- 4 large eggs (room temperature)
- 1/2 to 1 tsp. flavoring (optional, can be a lemon, vanilla or orange)
- 3 cups flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1 cup buttermilk
- 1 lemon (for the juice)
- 2 cups powdered sugar
Preheat oven to 350 F.
Place the butter, sugar and lemon zest in a bowl and mix on medium speed until light and fluffy, several minutes.
Beat the eggs in, one at a time, until the batter is smooth. Beat in flavoring, if using, and beat for several more minutes.
Sift the flour with the baking powder and salt. Using a low-speed setting, mix in the flour in three parts, alternating with the buttermilk.
When the batter is smooth, spoon it into a greased and floured Gugelhupf, Bundt or angel food pan. Smooth the top.
Bake in oven for 50 to 70 minutes, or until cake is firm on top and has started to separate from the side of the pan.
Remove from oven and cool for 10 minutes. Turn out onto a wire rack. Cool completely.
Make the glaze: Mix the lemon juice and powdered sugar in a small saucepan. Bring to a boil and cook, stirring constantly, until the mixture is glossy and clear (almost clear). Remove from heat and brush over cake. Let the glaze set up, then cut and serve.
Store this cake, tightly covered, for up to two days. The cake tastes even better the second day, so do not hesitate to bake it early. You may also freeze this cake.
- If baking at high altitude, increase flour to 3 1/4 cups and decrease baking powder to 2 teaspoons.