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Butter Rich Lemon Pound Cake
2 cups sugar
1 cup butter or regular margarine
3 1/4 cups cake flour
1/2 teaspoon baking soda
1 cup buttermilk
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1/3 cup butter or regular margarine
1/2 teaspoon grated lemon peel
2 cups confectioners' sugar
3 tablespoons hot water
Heat oven to 325 degrees F. Grease and flour a 10-inch tube pan.
Beat sugar and butter in a large bowl on medium speed until light and fluffy.
Beat in the eggs, one at a time.
Mix flour and baking soda.
Beat into sugar mixture alternately with the buttermilk until well blended.
Stir in the lemon peel and the lemon juice.
Spread into prepared tube pan.
Bake until a wooden wooden pick inserted into the center comes out clean, about 1 hour and 20 minutes of baking time.
Invert onto a wire rack. Remove from pan. Cool the cake completely.
Spread the glaze over top of cake, allowing some to drizzle down side of cake.
For Glaze: Heat butter in 2 quart saucepan until melted.
Stir in lemon peel and confectioners' sugar.
Stir in the water, 1 tablespoon at a time, until desired consistency.
Yield: 14 servings
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