Glazed Lemon Pound Cake

By The Canadian Living Test Kitchen

92 people added this to their Recipe Box

Glazed Lemon Pound CakeThis buttery pound cake allows the option of making a large loaf or three mini loaves (in case you want to serve one right away).5 out of5based on1 ratings.

Rate this recipe »

Glazed Lemon Pound Cake
Photography by Felix Wedgwood

Preparation time: 10 minutes
Total time : 1 hour

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	237237 cal
pro	4 g4g pro
total fat	10 g10g total fat
sat. fat	5 g5g sat. fat
carb	34 g34g carb
fibre	1 g1g fibre
chol	72 mg72mg chol
sodium	180 mg180mg sodium
% RDI:	-
calcium	33 calcium
iron	66 iron
vit A	1010 vit A
vit C	33 vit C
folate	1212 folate

This buttery pound cake allows the option of making a large loaf or three mini loaves (in case you want to serve one right away).

Ingredients

1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1 cup granulated sugar 1 1cup cupgranulated sugar
3 eggs 3 3eggeggs
2 tbsp grated lemon rind 2 2tbsp tbspgrated lemon rind
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 tsp vanilla 1 1tsp tspvanilla
1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
1/4 tsp each salt , baking soda and baking powder1/4 1/4tsp tspeach salt, baking soda and baking powder
1/2 cup light sour cream 1/2 1/2cup cuplight sour cream
Glaze:
1/2 cup icing sugar 1/2 1/2cup cupicing sugar
1 tbsp lemon juice 1 1tbsp tbsplemon juice

Preparation

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in lemon rind, lemon juice and vanilla.

In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into greased and floured 9- x 5-inch (2 L) loaf pan.

Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. (Wrap in plastic wrap and store for up to 2 days or overwrap in heavy-duty foil and freeze for up to 1 month.)

Glaze: In small bowl, whisk sugar with lemon juice; pour over cake, spreading over top and letting drip down sides.

Additional information : Switch It Up
Mini Pound Cakes

Use three 5-3/4- x 3-1/4-inch (625 mL) mini loaf pans. Decrease baking time to 45 minutes.

Source : Canadian Living Magazine: December 2010