Estimated Times
Preparation Time: 20 mins
Cooking Time: 55 mins
Servings: 12 to 16 servings
1 cup
(6 oz.) *
NESTLÉ® TOLL HOUSE® Premier White Morsels
2 1/2 cups
all-purpose flour
1 teaspoon
baking powder
1/2 teaspoon
salt
1 cup
(2 sticks)
butter, softened
1 1/2 cups
granulated sugar
2 teaspoons
vanilla extract
3
large
eggs
3
to 4 tablespoons
grated lemon peel, (about 3 medium lemons)
1 1/3 cups
buttermilk
1 cup
powdered sugar
3 tablespoons
fresh lemon juice
PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.
MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.
COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.
BAKE for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.
NOTE:
|
Calories: 480
|
Calories from Fat: 190
|
Total Fat: 21 g
|
|
Saturated Fat: 14 g
|
Cholesterol: 95 mg
|
Sodium: 300 mg
|
|
Carbohydrates: 67 g
|
Dietary Fiber: .5 g
|
Sugars: 46 g
|
|
Protein: 6 g
|
VIEW DETAILED NUTRITION INFORMATION
Beverly M. from Union, MS
10/30/09
Rated:
good to eat
have made this cake it is easy and tastes good.
MICHELLE F. from Slingerlands, NY
08/26/09
Rated:
lucious lemon!!!
I have made this cake quite a few times & I never have any leftovers!!! My family loves this cake!! It is so moist & lemony!!! So refreshing any time of the year!
vincent k. from toronto, CA
08/19/09
Rated:
YUM!!!
What a treat and soo easy to make! The one chance (by family request) is I do a double batch of glaze and have it as a dip on the site - sure it is not the most healthy but everyone finds it fun.
Joyce M. from ,
08/08/09
Rated:
BEST LEMON POUND CAKE EVER!
First, thank you for this fantastic recipe (an adjective I rarely use).
My alterations: I baked the dough in two loaf pans, but for company on its way, I'd use the bundt pan.
Next, I melted the morsels at 50% power--easy!
Finally, I omitted the glaze. Instead, I brought to a simmer 1/2 c. lemon juice and 1/2 c. granualted sugar. As soon as the cakes were browned and tested done, I poked the tops with a thin-bladed knife. Then, I slowly spooned on the cooled glaze. When the cakes cooled in the pans on cooling racks, I had no problem removing them from the pans (I use parchment paper).
I did have a problem resisting the wonderful crust and taste of this cake. Wonderful--a favorite now and forever! (And I've been a baker and saver of recipes for over 30 years.)
Cristina B. from Buchanan, MI
07/08/09
Rated:
Good
My mom loves it when I make her this cake. I always tried it without the white chocolate and still tastes delicious! Not too sour or anything but nice with a little of sweet and tasty!