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Zesty Lemon Pound Cake recipe

Zesty Lemon Pound Cake.

This zesty lemon pound Bundt cake makesa wonderful desert no matter what the occasion.

Recipe: Zesty Lemon PoundCake

1 (6-ounce) package or 1 cup NESTL ®TOLL HOUSE® Premier White Morsels, or 3 premier whitebaking bars, broken into pieces
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 tablespoons grated lemon peel (about 3 medium lemons)
1 1/3 cups buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice

  • Preheat oven to 350°F (175°C).Grease and flour 10-cup Bundt pan.
  • Melt morsels in medium, microwave-safebowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwaveat additional 10 to 20-second intervals, stirring until smooth;cool slightly.
  • Combine flour, baking powder and saltin small bowl. Beat butter, sugar and vanilla extract in largemixer bowl until creamy. Beat in eggs one at a time, beatingwell after each addition. Beat in lemon peel and melted morsels.Gradually beat in flour mixture alternately with buttermilk.Pour into prepared Bundt pan.
  • Bake for 50 to 55 minutes or until woodenpick inserted in cake comes out clean. Cool in pan on wire rackfor 10 minutes. Combine powdered sugar and lemon juice in smallbowl. Make holes in cake with wooden pick; pour half of lemonglaze over cake. Let stand for 5 minutes. Invert onto plate.Make holes in top of cake; pour remaining glaze over cake. Coolcompletely before serving.

    Makes 16 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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