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<blockquote data-quote="moreluck" data-source="post: 1491642" data-attributes="member: 1246"><p>Glazed Lemon Pound Cake</p><p></p><p><strong>Ingredients:</strong></p><p><strong>2 cups granulated sugar</strong></p><p><strong>1 cup butter, softened</strong></p><p><strong>4 eggs</strong></p><p><strong>3 cups all-purpose flour</strong></p><p><strong>1/2 teaspoon baking powder</strong></p><p><strong>1/2 teaspoon baking soda</strong></p><p><strong>1/2 teaspoon salt</strong></p><p><strong>3/4 cup buttermilk</strong></p><p><strong>1 tablespoon grated lemon peel</strong></p><p><strong>1 tablespoon lemon juice</strong></p><p><strong></strong></p><p><strong> ***Glaze***</strong></p><p><strong>1 1/4 cup powdered sugar</strong></p><p><strong>2 teaspoons lemon juice</strong></p><p><strong>1 tablespoon milk (more if needed)<strong>Directions:Heat oven to 325 degrees friend. </strong></strong></p><p><strong><strong></strong></strong></p><p><strong><strong>Beat sugar and butter in large mixer bowl at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs one at a time, until well mixed (1 to 2 minutes). </strong></strong></p><p><strong><strong></strong></strong></p><p><strong><strong>In a medium bowl, combine the flour, baking powder, soda and salt. </strong></strong></p><p><strong><strong></strong></strong></p><p><strong><strong>Reduce mixer speed to low; gradually add the flour, baking powder, baking soda and salt mixture alternately with buttermilk; scrape bowl often until well mixed (2 to 3 minutes). Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed (1 minute). </strong></strong></p><p><strong><strong></strong></strong></p><p><strong><strong>Spread batter into greased and floured 12-cup Bundt� pan or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. </strong></strong></p><p><strong><strong></strong></strong></p><p><strong><strong>Cool 10 minutes; remove from pan. Cool completely. </strong></strong></p><p><strong><strong></strong></strong></p><p><strong><strong>Prepare glaze: Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake. </strong></strong></p><p><strong><strong></strong></strong></p><p><strong><strong>Cook's Notes: If you do not have buttermilk on hand, you can substitute 2 teaspoons vinegar plus enough milk to equal 3/4 cup. </strong></strong></p></blockquote><p></p>
[QUOTE="moreluck, post: 1491642, member: 1246"] Glazed Lemon Pound Cake [B]Ingredients: 2 cups granulated sugar 1 cup butter, softened 4 eggs 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk 1 tablespoon grated lemon peel 1 tablespoon lemon juice ***Glaze*** 1 1/4 cup powdered sugar 2 teaspoons lemon juice 1 tablespoon milk (more if needed)[B]Directions:Heat oven to 325 degrees friend. Beat sugar and butter in large mixer bowl at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs one at a time, until well mixed (1 to 2 minutes). In a medium bowl, combine the flour, baking powder, soda and salt. Reduce mixer speed to low; gradually add the flour, baking powder, baking soda and salt mixture alternately with buttermilk; scrape bowl often until well mixed (2 to 3 minutes). Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed (1 minute). Spread batter into greased and floured 12-cup Bundt� pan or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Prepare glaze: Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake. Cook's Notes: If you do not have buttermilk on hand, you can substitute 2 teaspoons vinegar plus enough milk to equal 3/4 cup. [/B][/B] [/QUOTE]
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