Lemon Pound Cake with Chambord Glaze

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.