Saturday, March 12, 2011

Lemon Glazed Pound Cake

With Spring around the corner(well...some days here in DFW ARE already Spring-like) and I am BBQ'ing more I wanted a fresh dessert to go with our dinner.  I was thinking pound cake with a fruit compote when I came along a Lemon pound cake, from KAF! YUM! I made it in the 2 loaf pans in stead of a bundt pan and took it to a friend in the neighborhood that had company!  I added  fresh whipped cream and fresh strawberries to the top and.... WINNER! I hope you like it as much as we did!


3/4 cup plus 2 tablespoons  unsalted butter
1 (3-ounce) package cream cheese
1/2 teaspoon salt
1 1/2 cups sugar
1 3/4 cups  All-Purpose Flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1  Tbs lemon zest
5 large eggs
Glaze~1/4 cup (2 ounces) fresh lemon juice
1/2 cup  granulated sugar
Cake: Preheat your oven to 350°F and grease two 8 1/2 x 4 1/2-inch loaf pans or one tube or bundt-style pan. In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour and baking powder, and beat for 5 minutes; the batter will be stiff.
Add the vanilla and zest, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pan(s).
Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans) or 35 to 40 minutes (for the two loaf pans), or until a cake tester inserted into the center comes out clean. **I had to bake mine for 45 minutes, in the 2 loaf pans**
Glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) till the sugar is dissolved; don't let the mixture boil.
Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn it out onto a wire rack or serving platter. Poke the top all over with a cake tester or toothpick, and gradually drizzle the glaze over it, pausing occasionally to let it sink in. Allow the cake to cool for several hours before slicing

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