Lemon pound cake
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Lemon pound cake
  Lemon    Cakes  
Last updated 6/12/2012 1:22:03 AM. Recipe ID 54511. Report a problem with this recipe.
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      Title: Lemon pound cake
 Categories: Cakes, Pound
      Yield: 12 Servings
 
           CAKE:
  1 1/2 c  Unsalted butter, rm temp
      8 oz Cream cheese, rm temp
      3 c  Sugar
    1/4 c  Fresh lemon juice
  1 1/2 tb Vanilla extract
      1 tb Grated lemon peel
      6    Large eggs
      3 c  All purpose flour
    1/4 ts Salt
           GLAZE:
  1 3/4 c  Powdered sugar
      3 tb Milk
      1 tb Fresh lemon juice
 
  FOR CAKE: Prehead oven to 350F. Grease and flour 10-inch-diameter
  angel food cake pan. Using electric mixer, cream butter in large bowl
  until light. Add cream cheese and beat until well combined. Add sugar
  and beat until light and fluffy, about 3 minutes. Add lemon juice,
  vanilla and lemon peel.  Add eggs 2 at a time; beat until combined.
  Add flour and salt and beat just until batter is smooth and creamy.
  Spoon batter into prepared pan. Bake until tester inserted near
  center comes out clean, about 1 1/2 hours. Cool cake in pan on rack
  15 minutes. Turn out cake onto rack and cool.
  
  FOR GLAZE:  Mix all ingredients in small bowl until smooth. Spoon over
  cake, allowing glaze to drip down sides. Let stand until glaze sets,
  about 30 minutes (Can be made 8 hours ahead. Cover and let stand at
  room temperature).
  
  Gourmet Magazine
 




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Recipe ID 54511 (Apr 03, 2005)

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