Zesty Lemon Pound Cake
This Zesty Lemon Pound Cake makes a wonderful dessert no matter what the occasion.
- 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
Directions, Reviews, Nutrition
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.
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zesty lemon pound cake
I will be making tonight yummy
like eating sunshine!
defintely a taste of sunshine! wonderful and easy to make---a versitle dessert which can be enjoyed anyday as well as when entertaining!
Good Summer Treat
very easy lemon dessert. I added Lemon Pudding to the mix which brough out a good flavor
We ate this entire cake within 24 hours of making it! It is absolutely perfect and I made it exactly as the recipes specifies. I love that it's made with all natural lemon flavor - no artificial aftertaste. This recipe has a permanent place in my recipe collection.
Delicious lemony flavor
I made this cake to take to my husband's Aunt & Uncle's for Easter dinner. As there were to be an abundance of desserts, I baked it into 2 loaves and brought one. I followed the recipe, but added a teaspoon of lemon extract to the batter. Everyone loved the great lemon flavor of this cake. I served the other loaf when we had company later in the week, again to rave reviews! There were many requests for the recipe.
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 480
- Calories from Fat: 190
- Total Fat: 21g (32% of DV)
- Saturated Fat: 14g (68% of DV)
- Cholesterol: 95mg (32% of DV)
- Sodium: 300mg (12% of DV)
- Carbohydrates: 67g (22% of DV)
- Dietary Fiber: .5g (4% of DV)
- Sugars: 46g
- Protein: 6g
- Vitamin A: 10% of DV
- Vitamin C: 8% of DV
- Calcium: 10% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.