|Nutritional Guidelines (per serving)|
This lemon pound cake is sweetened with a fabulous lemon syrup glaze. The sweet lemon glaze gives this pound cake fresh lemon flavor.
The cake can be baked in a Bundt cake pan or in two loaf pans. I like to bake it in loaf pans so I can freeze the second loaf for later. Or freeze individual slices and always have a treat for family and friends. Thaw a loaf at room temperature or defrost individual slices in the microwave for just a few seconds.
- 1 cup butter (softened)
- 1/4 cup vegetable oil
- 3 cups sugar (granulated)
- 5 large eggs
- 3 cups all-purpose flour (13 1/2 ounces)
- 1 cup milk
- 1 teaspoon lemon extract
- Lemon Glaze:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon grated lemon rind
- 1/4 cup lemon juice
Heat the oven to 300 F (150 C/Gas 2).
Generously grease and flour a 10-inch Bundt cake pan or two 8 1/2- by- 4 1/2- by- 2 1/2-inch loaf pans.
Beat butter in a large mixing bowl at medium speed of an electric mixer; gradually add oil, beating until well blended.
Gradually add the sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition.
Stir in the lemon extract.
Pour the batter into the prepared baking pan(s). Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a wooden pick inserted in center of the cake comes out clean.
Cool in pan(s) on a wire rack for 15 minutes.
Meanwhile, prepare the lemon glaze. Heat the 1/2 cup of sugar, water, 1 teaspoon of lemon zest, and 1/4 cup of lemon juice over low heat, stirring, until the sugar has dissolved. Remove from the heat and let cool slightly.
Remove the cake from pan(s) and place directly on a wire rack. Put a large sheet of foil or wax paper under the rack to catch the glaze.
While the cake is still warm, brush lemon glaze on sides of cake and spoon glaze over top, a little at a time, giving the cake time to absorb the glaze. Let the cake cool completely before slicing.
Wrap any extra cake in heavy-duty foil and freeze it for up to 6 months. Thaw at room temperature.
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