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Friday, April 26, 2013

Old Fashioned Lemon Pound Cake with Lemon Glaze


Every time I bake, my kitchen dies a little. It usually turns out alright. It's never a pretty site! These cakes fell, but my hubby says that it only makes room for frosting! :-)

1 pound Flour = 4 cups
1 pound Sugar = 2 cups
1 pound Butter = 4 sticks
9 Eggs
1/2 teaspoon Lemon Extract

Preheat oven to 300 degrees. In a large mixing bowl. Cream the butter and sugar to the texture of whipped cream. Add one egg at a time until 5 have been added, beating each egg 2 1/2 minutes. Add the others 2 at a time, beating 2 1/2 minutes. Add lemon extract. Fold in flour, a cup at a time. Grease and flour cake, bundt or loaf pan. Bake at 300 degrees for 1 1/2 hours. 




This recipe made 2 loaf pans and a 5 inch cake pan full!


Lemon Glaze:
1½ cups powdered sugar
3 tablespoons lemon juice
1 lemon, finely zested

In a small bowl mix the confectioners sugar, lemon juice and zest together until well blended. Use a toothpick or skewer, poke holes in the cake for the glaze to soak into.
Using a large spoon, spoon the glaze onto the cake and spread it around using the back of the spoon.





3 comments:

  1. Sounds great, and they look good too! Can't wait to try the recipe. I may sprinkle some blueberries in one of the pans, would be good with the lemon. Thanks for sharing!

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  2. I made these yesterday for a school bake sale, since they yield so much! They taste good, but they are missing something - salt, maybe? They also came out on the dry side, with all of the butter and eggs, I was expecting it to be pretty moist!

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    Replies
    1. They should have been very moist. Maybe back up on the cooking time. Also, did you use the glaze? Poking holes in the cakes and pouring the glaze over them, makes them even more moist.

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