This Cake is Pound for Pound a Citrus Sensation!
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Check out what our friends at 12 Tomatoes had to say about this pucker-worthy lemon pound cake:
“We don’t discriminate when it comes to our love of sweets and baked goods, but we will say: there’s a special spot in our hearts reserved for any deliciously tart, lemon dessert. This pound cake is out of this world and has left us (drooling and) wanting more! The basics of this cake will serve you in just about any situation and you can cater it to what you have on hand (classic pound caked, spiced cake, apple cake, etc), but the lemon is definitely our favorite. It tastes amazing on its own, but the glaze which only takes a minute or two to whip up makes the whole thing a showstopper!”
Ingredients
Cake:
- 3 cups Gold Medal all-purpose flour
- 2 1/2 cups Domino sugar
- 1 cup (2 sticks) Land O Lakes unsalted butter, room temperature
- 3/4 cup Hiland buttermilk
- 1/2 cup freshly squeezed lemon juice, divided
- 3-4 lemons, zested
- 5 Eggland’s Best eggs, room temperature
- 1 teaspoon McCormick vanilla extract
- 1 teaspoon Morton salt
- 1/2 teaspoon Clabber Girl baking powder
- 1/2 teaspoon Clabber Girl baking soda
Glaze:
- 2-2 1/2 cups Domino powdered sugar, sifted
- 4 tablespoons freshly squeezed lemon juice
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Quick Tip: Sprinkle some fresh lemon zest on the top for garnish.
Thanks to 12 Tomatoes for this lemony snicket dessert recipe.