Glazed Lemon Pound Cake
Serves 12| Hands-On Time: 15m| Total Time: 3hr 00m
Ingredients
a.. 1 cup unsalted butter (2 sticks), at room temperature, plus more for
the pan
b.. 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
c.. 1 teaspoon kosher salt
d.. 1/2 teaspoon baking soda
e.. 1/2 teaspoon baking powder
f.. 3 cups granulated sugar
g.. 2 tablespoons finely grated lemon zest, plus 6 tablespoons lemon juice
h.. 6 large eggs, at room temperature
i.. 1 cup plain full-fat Greek yogurt
j.. 1 cup confectioners' sugar
Directions
1.. Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium
bowl, whisk together the flour, salt, baking soda, and baking powder.
2.. Using an electric mixer, beat the butter, granulated sugar, and lemon
zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4
tablespoons of the lemon juice, then the eggs, one at a time, scraping down the
sides of the bowl as necessary.
3.. Reduce mixer speed to low. Add half the flour mixture, then the yogurt,
and then the remaining flour mixture. Mix just until combined (do not overmix).
4.. Transfer the batter to the prepared pan and bake until a toothpick
inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the
pan for 30 minutes, then turn it out onto a wire rack to cool completely.
5.. In a small bowl, whisk together the confectioners' sugar and 1 of the
remaining tablespoons of lemon juice until smooth, adding the remaining lemon
juice as necessary to create a thick, but pourable glaze
Nutritional Information
a.. Per Serving
b.. Calories 532
a.. Fat 21g
b.. Sat Fat 12g
c.. Cholesterol 151mg
d.. Sodium 279mg
e.. Protein 7g
f.. Carbohydrate 82g
g.. Sugar 61g
h.. Fiber 1g
i.. Iron 2mg
j.. Calcium 45mg
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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