Moist Lemon Glazed Pound Cake
Ingredients
The cake
-
1½
cup
All-Purpose Flour
-
1
cup
Sugar
-
¼
cup
Crème Fraîche
-
½
cup
Butter
-
2
tbsp
Lemon Zest
-
2
tbsp
Lemon Juice
-
2
tsp
Vanilla Extract
-
½
tsp
Baking Powder
-
3
Large
Organic Eggs
The lemon syrup
-
¼
cup
Water
-
¼
cup
Sugar
-
¼
cup
Lemon Juice
The lemon glaze
-
1
cup
Powder Sugar
-
2
tbsp
Lemon Juice
Instructions
- Blend softened butter until smooth, then mix in sugar and eggs one at a time.
- Zest and juice the lemons, adding both to the wet mixture along with vanilla extract and crème fraîche.
- In a separate bowl, whisk together flour and baking powder, then gradually combine with the wet ingredients.
- Pour the batter into a buttered loaf pan and bake at 325°F for 55 to 60 minutes.
- Prepare the lemon syrup by boiling water and sugar, then adding lemon juice.
- Cool the cake for 10 minutes before removing it from the pan and brushing it with lemon syrup.
- Allow the cake to cool for an additional 30 minutes before glazing it with a mixture of powdered sugar and lemon juice.
Nutrition Facts (estimated)
Servings
6
Calories
383
Total fat
15.8g
Total carbohydrates
60g
Total protein
3.5g
Sodium
110mg
Cholesterol
41mg
You might also like