Lemon Pound Cake with Chambord Glaze

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

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 30%
  • Fat: 10.4g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.7g
  • Carbohydrate: 50.4g
  • Fiber: 0.6g
  • Cholesterol: 64mg
  • Iron: 1.1mg
  • Sodium: 182mg
  • Calcium: 35mg

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

  1. Preheat oven to 350°.
  2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
  4. 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).
  5. 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.
  6. 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.
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