Rating: 4.7 3 votes cast)
Prep Time:
45 min. Cooking Time:
1 hours and 30 min. Total Time:
2 hours and 15 min. Serving Size:
12
3
6
12
24
48
- Change
Nutritional Facts Servings Per Recipe: 12 Amount Per Serving Calories 656 % Daily Value** Total Fat 29g
45%
Cholesterol 184mg
61%
Sodium 186mg
8%
Total Carbohydrate 93g
31%
Protein 9g
Vitamin A 19% Vitamin C 3%
** Percentage Daily Values are based on a
2000 calorie diet.
Lemon Pound Cake
Date Added: January 24, 2018
Ingredients:
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Directions:
1. FOR CAKE: Preheated oven to 350F.
Grease and flour 10-inch-diameter angel
food cake pan.
2. Using electric mixer, cream butter in large bowl until
light.
3. Add cream cheese and beat until well combined.
Add sugar and beat
until light and fluffy, about 3 minutes.
4. Add lemon juice, vanilla and lemon
peel.
Add eggs 2 at a time; beat until combined.
5. Add flour and salt and
beat just until batter is smooth and creamy.
Spoon batter into prepared
pan.
6. Bake until tester inserted near center comes out clean, about 1 1/2
hours.
Cool cake in pan on rack 15 minutes.
7. Turn out cake onto rack and
cool.
8.
FOR GLAZE: Mix all ingredients in small bowl until smooth.
9. Spoon over
cake, allowing glaze to drip down sides.
10. Let stand until glaze sets, about
30 minutes (Can be made 8 hours ahead.
Cover and let stand at room
temperature).
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Dietary Notes:
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Cheese, Sulfites, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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