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Meeting your bf’s family for the first time on Christmas? Trying to win the holiday bake off at work? Here’s a recipe that will make you look like a culinary superstar! I first found it in Edible Austin and tried the recipe a few months ago. As you can guess from my picture, it was a huge hit with everyone. Moist with a subtle hint of lemon.

lemon pound cake recipe

Lemon Pound Cake

Courtesy of Jeanne Chauvin via Edible Austin

For the cake:
1 cup butter, softened, plus extra for the pan
¼ cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour, plus extra for the pan
1 cup milk
1 teaspoon Paula’s Texas Lemon liqueur

For the glaze:
½ cup sugar
½ cup water
1 teaspoon grated lemon zest
¼ cup Paula’s Texas Lemon liqueur

Preheat the oven to 300°. Butter and flour a 10-inch tube pan (I used a bundt pan). Using a handheld mixer at medium speed, beat the butter in a large bowl—gradually adding the oil and beating until well blended. Gradually add the sugar and beat well. Add the eggs one at a time and beat well after each addition. Alternately add the flour and milk to the creamed mixture, beginning and ending with flour—mixing just until blended after each addition. Stir in the liqueur. Pour the batter into the prepared tube pan and bake for 1½ hours, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and place directly on the wire rack.

Combine the glaze ingredients—stirring until the sugar dissolves. Brush the lemon glaze on the sides of cake and spoon over the top a little at a time. Let the lemon pound cake cool completely.

If you try the recipe, let me know how it turns out and share your pic with me on Instagram!

More sweet recipes.

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