CookPal AI
Lemon Pound Cake with Aunt Evelyn's Lemon Glaze

Lemon Pound Cake with Aunt Evelyn's Lemon Glaze

Cost $8, save $12

Source: Recommended by CookPal

  • 60 Min
  • 14 Servings
  • $8

INGREDIENTS

  • Dry Ingredients

    • 3 ½ cups all-purpose flour
    • 🧂 ½ teaspoon salt
    • ½ teaspoon baking soda

  • Wet Ingredients

    • 2 ½ cups white sugar
    • 🧈 1 ½ cups unsalted butter, softened
    • 🥚 4 large eggs
    • 1 cup buttermilk
    • 1 teaspoon lemon extract

  • Glaze

    • 2 cups confectioners' sugar
    • ¼ cup lemon juice
    • 🧈 2 tablespoons unsalted butter, softened
    • 1 tablespoon lemon zest

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).

2

Sift flour, salt, and baking soda together in a bowl.

3

Beat sugar and butter in a bowl with an electric mixer for 10 minutes. Add eggs one at a time, beating well after each addition.

4

Add flour mixture in three batches, alternating with buttermilk, beating well after each addition. End with the flour mixture and stir in lemon extract. Pour batter into the prepared pan.

5

Place into preheated oven and reduce temperature to 325 degrees F (165 degrees C). Bake until a toothpick inserted into the center comes out clean, 60 to 75 minutes.

6

Cool the cake in the pan for 10 minutes. Tap pan and gently shake to loosen cake, then invert onto a wire rack.

7

Beat confectioners' sugar, lemon juice, butter, and lemon zest with an electric mixer until smooth to make the glaze.

8

Pour half of the glaze onto the warm cake. Let cool for 20 minutes, then pour remaining glaze on top.

NUTRIENTS

Per 1 serving

🔥

540

Calories

  • 6
    Protein
  • 79
    Carbs
  • 23
    Fats

💡 Ensure to properly grease and flour the pan to prevent sticking.Use fresh lemon juice and zest for better flavor in the glaze.Allow the cake to cool before applying the second layer of glaze for a smooth finish.