Lemon Pound Cake with Chambord Glaze

Lemon Pound Cake with Chambord Glaze Recipe
Howard L. Puckett
A simple pound cake is enriched with a drizzling of Chambord glaze. The glaze is a bit thin, but it soaks in nicely as long as you add it slowly while the cake is still warm.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 314
Caloriesfromfat 30 %
Fat 10.4 g
Satfat 6.2 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 3.7 g
Carbohydrate 50.4 g
Fiber 0.6 g
Cholesterol 64 mg
Iron 1.1 mg
Sodium 182 mg
Calcium 35 mg

Ingredients

Cake:
Cooking spray
2 tablespoons granulated sugar
2 1/2 cups all-purpose flour (about 11 1/4 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated sugar
3/4 cup butter, softened
3 large eggs
1 1/2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
3/4 cup fat-free buttermilk
2 tablespoons Chambord (raspberry-flavored liqueur)
Glaze:
3/4 cup powdered sugar
2 1/2 tablespoons Chambord (raspberry-flavored liqueur)
1 tablespoon fresh lemon juice
1 tablespoon butter, melted

Preparation

Preheat oven to 350°.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.

Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind, 1/4 cup juice, and vanilla; beat until combined. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).

Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate. Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.

To prepare glaze, combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth. Drizzle slowly over warm cake. Cool completely.

Ann Pittman,

Cooking Light

October 2006
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