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Recipes - Zesty Lemon Pound Cake

Recipe Name

Zesty Lemon Pound Cake

Submitted by mgbiii
Recipe Description Kathy B's Heavenly Sweets n Treats - Conguering the Costs of Cancer Care
Quantity 1 Quantity Unit 1 Servings  
Prep Time (minutes) 40 Cook Time (minutes) 55 Ready In (minutes) 95
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
cup, small pieceschocolate, white
2
1/2
cupsflour unbleached
1
teaspoonbaking powder
1/2
teaspoonssalt
1
cupButter, light, Land o lakes
1
1/2
cupssugar
2
teaspoonsvanilla extract/pure
3
largeeggs
3
tablespoonsLemon zest
1
1/3
cupsbuttermilk
3
tablespoonslemon juice, bottled
1
cup, unsiftedicing sugar
Steps
Sequence Step
1Preheat Oven to 350. Grease and flour 10 c bundt pan.
2melt white chocolate morsels in microware or in a double boiler on top of stove.
3combine flour, baking powder and salt ina small bowl. Set aside.
4in a large mixing bowl, beat butter, sugar and vanilla until creamy. Beat in eggs one at a time. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternatly with buttermilk. Pour into Bundt pan and bake for 55 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. While cake is cooling, prepare glaze. Make holes in cake 1 inch apart with a long-tined fork.
5Glaze -- 1 c powdered sugar and 3 T lemon juice - Combine powdered sugar and lemon juice in a small bowl. Pour half of the glaze over the holes in the cake. Let stand for 5 minutes and invert onto serving plate. Brush remaining glaze carefully over top of the cake. Best if made a day ahead.






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