Nanny’s Lemon-Glazed Pound Cake

lemon cake high resCitrus 2011 (Professional Taste Award)

From the kitchen of Nicole Jakubcin

Ingredients:

Pound Cake

1/2 cup butter, softened

1 and a 1/3 cup granulated sugar

3 large eggs

1 and a 1/2 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon baking soda

1/2 cup sour cream

2 teaspoon Dandy Meyer lemon zest

Lemon Glaze

1 box 10x sugar

Approximately 1/3 cup Crisco

1/3 cup fresh-squeezed Dandy Meyer lemon juice

Approximately 4 teaspoons of lemon zest

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Beat butter at medium speed with a heavy-duty electric stand mixer, until creamy.
  3. Gradually add sugar, beating until light and fluffy.
  4. Add eggs, one at a time, beating until just blended after each addition.
  5. Stir together flour, salt, and baking soda.  Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.
  6. Stir in lemon zest.
  7. Pour batter into a greased and floured 9×5 inch loaf pan. Bake at 325 degrees Fahrenheit for 65 to 70 minutes, or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack and cool completely (about 1 hour).

Spoon Lemon Glaze over cake and enjoy!

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6 Responses to “Nanny’s Lemon-Glazed Pound Cake”

  1. Ken G. says:

    I’d definitely make this. I’m a sucker for pound cake of any kind!

  2. Lara MY says:

    Almost teared up when I saw this recipe. This made me think of my sweet grandmother. My how food can connect us with loved ones.

  3. DMA says:

    So glad we could be a part of that connection! Food and recipes are such an important part of family tradition. Thanks for sharing!

  4. cindy hamilton says:

    myer lemon pound cake, yum!

  5. What size loaf pan is this? I would like to make this cake

  6. They were so delicious! I made 2 jars and now about to make more because I ate them too fast. I couldn’t find pickling salt so I used kosher salt & also fresh dill….THANK YOU for sharing 🙂

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