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Little Old Lady Lemon Pound Cake

Little Old Lady Lemon Pound Cake
Little Old Lady Lemon Pound Cake
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Adding a touch of lemon to a classic pound cake recipe gives it that extra something that will make everyone want a second piece. Little Old Lady Lemon Pound Cake is an old-fashioned recipe for a cake that's full of lemon flavor with just the right amount of sweetness. Pound cakes are great to serve at a church supper, family dinner, or any occasion. Plus, this recipe uses a no muss, no fuss batter.

Makes: 1 bundt cake

Ingredients
  • 3 sticks butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 3 cups sugar
  • 6 eggs at room temperature
  • 2 tablespoons lemon juice
  • zest of 1 lemon
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vanilla
  •  
  • For the Glaze:
  • 1 1/2 cup powdered sugar
  • 3 tablespoons milk, half & half, or buttermilk
Instructions
  1. Preheat oven to 325 degrees F and spray a bundt pan with non-stick cooking spray.
     
  2. In an electric mixer, cream together butter, cream cheese and sugar until fluffy. Keep th mixer on low and add eggs one at a time. Add lemon juice and zest and combine well. Add flour, salt and vanilla. Mix until well-combined, but be careful not to over mix.
     
  3. Pour into prepared bundt pan. Bake about 1 hour and 30 minutes, until golden brown and a knife inserted in the middle of the cake comes out clean.
     
  4. Let cool for about 5 minutes then remove from pan and let cool completely.
     
  5. To make the glaze, stir together powdered sugar and milk until you get the desired consistency. For a thicker glaze, use less milk.
     
  6. Once cake is cooled, drizzle glaze over the top.

 

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I'm a little old lady and I approve this Lemon Pound Cake recipe. This recipe is so simple and straight forward, and full of citrusy lemon flavor, covered with a sugary glaze for the perfect sweet/tart combination. I served it with a few lemon rind twists on top, just for garnish.

Did you know that pound cakes got their name because you used a pound of flour and a pound of butter and a pound of sugar in it? I like that they don't crumble so you can eat a slice by hand without worrying about making a mess. I don't think this cake needs frosting. It is good enough without.

Who needs lemon slices on top when you have lemon zest! yum I had a great time with this recipe!

This is a excellent cake! For my frosting, I add a little lemon lemon juice to give it a little more lemon taste.

I forgot to add, I did not put the lemon slices on top.

I have not baked it yet. Will this weekend!

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