Old Fashioned Lemon Pound Cake
Ingredients
Cake
Soaking Syrup
Glaze
|
|
Instructions
- Preheat oven to 325°F with the rack in the middle position of the oven. Generously butter and flour a 10 inch bundt pan or spray with non-stick cooking spray. In a bowl sift together the dry ingredients (flour, baking soda and salt). In a mixer using the paddle attachment, cream together the sugar and butter until light and fluffy (about 3 minutes). Beat in the eggs one at a time, making sure to mix well after each egg addition. Combine the wet ingredients in a separate bowl (sour cream, zest and lemon juice). Add about 1/4 of the dry ingredients to the mixing bowl of the mixer and 1/3 of the wet ingredients. Mix well and alternate between the dry and wet ingredients - ending with the last 1/4th of the dry ingredients. Scrape the mixing bowl down well and mix again for a couple seconds. Add the batter into the bundt pan that was buttered and greased - smoothing out the top. Bake for approximately 1 hour or until a cake tester comes out clean. Cool on racks and prepare the soaking syrup and glaze.
- Prepare the Soaking syrup by cooking the sugar and water in a pan then add the lemon juice as it cools slightly - make sure all the sugar is dissolved. Carefully invert the cake on to a rack over a baking pan. Gently brush the syrup over the cake allowing it to soak up the syrup. Allow the cake to cool completely before adding the glaze.
- Prepare the glaze by mixing together the melted butter, lemon juice, zest and powdered sugar in a bowl until smooth - glaze needs to be of a pourable consistency so add additional sugar or lemon juice as needed (should be slightly thick). Carefully move the cake from the rack onto a platter or cake stand. Spoon the glaze over the cake - allowing it to drip down the sides. Garnish the top with additional lemon zest.
Share this Recipe
|
|
|
|
|
