This is now my all-time favorite cake! It's one of those things that just taste better with each bite. The lemon flavor is tangy and bright, the liqueur is not over-powering. I followed the directions exactly (but accidently added an extra 1/4 c. butter!) and it was delicious! Dense, moist and perfectly balanced. Watch the baking time, mine took about 45 min. My glaze was a little too runny, will add more powdered sugar next time. Can't wait to make this again!
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)
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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
- 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)
- 3/4 cup powdered sugar
- 2 1/2 tablespoons Chambord (raspberry-flavored liqueur)
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter, melted
- 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.
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