Lemon Glazed Pound Cake
Here’s the Lemon Pound Cake recipe Chef Kim Baretta made in class at EQ at The Party Source. Kim says “This Barefoot Contessa recipe is a great one! It freezes really well before glazing. I make it in smaller 1 pound tins for gifts.”
Preheat oven to 350F. Grease and flour 2 loaf pans. Cream butter and sugar until fluffy. Add eggs one at a time. Add lemon zest. Sift flour, powder, soda and salt.
In another bowl, combine lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to the to the egg mixture, beginning and ending with the flour. Divide the batter evenly between the loaf pans.
Bake for 45 minutes, or until toothpick comes out clean.
Combine sugar and lemon juice in pan. Cook over low heat until sugar dissolves.
When cakes are cooked, allow to cool for 10 minutes. Remove cakes from pans. Set on rack and spoon lemon syrup over them. Allow to cool completely.
Combine confectioners sugar and limoncello. Whisk until smooth. Pour over tops of cakes and allow to drizzle down the sides.
2 sticks butter
2 cups sugar
5 large eggs
1/3 cup grated lemon zest (6-8 large lemons)
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ cup fresh lemon juice
¾ cup buttermilk
1 teaspoon vanilla extract
½ cup sugar
½ cup lemon juice
2 cups confectioners’ sugar
3½ tablespoons limoncello
to you by Amy Tobin
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