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
More From Cooking Light
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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts