Lemon Pound Cake Recipe

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Lemon Pound Cake Ingredients

1 cake:
1 1/2 cup unsalted butter, rm temp
8 oz cream cheese, rm temp
3 cup sugar
1/4 cup fresh lemon juice
1 1/2 tbsp vanilla extract
1 tbsp grated lemon peel
6 large eggs
3 cup all purpose flour
1/4 tsp salt
1 glaze:
1 3/4 cup powdered sugar
3 tbsp milk
1 tbsp fresh lemon juice

A Recipe for
Lemon Pound Cake

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This Lemon Pound Cake recipe is one of many in our Dessert Category.

Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

This Recipe for Lemon Pound Cake is one of thousands in the Recipes-to-go Dessert Cookbook.

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Lemon Pound Cake Recipe
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This is a recipe for Lemon Pound Cake from the recipe cookbook of Recipes-to-go (Dessert)

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Lemon Pound Cake

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Lemon Pound Cake Directions

FOR CAKE: Prehead oven to 350F. Grease and flour 10-inch-diameter
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 light and fluffy, about 3 minutes. Add lemon juice,
vanilla and lemon peel. Add eggs 2 at a time; beat until combined.
Add flour and salt and beat just until batter is smooth and creamy.
Spoon batter into prepared pan. Bake until tester inserted near
center comes out clean, about 1 1/2 hours. Cool cake in pan on rack
15 minutes. Turn out cake onto rack and cool.

FOR GLAZE: 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 8 hours ahead. Cover and let stand at
room temperature).

Gourmet Magazine

Serves: 12

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Lemon Pound Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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