This zesty and versatile pound cake gets its softness from buttermilk and richness from white chocolate. The drizzling of lemon glaze makes it super-moist and irresistibly scrumptious. Smart Recipes, European Recipes, Dairy,Eggs,Grains Recipes, Recipes Dairy,Eggs,Grains European Zesty Lemon Pound Cake Zesty Lemon Pound Cake Recipe | PT1H15M Serves 2 Ingredients: 1 Cup Premier White Chocolate Morsels 2.5 Cups All-Purpose Flour 1 Teaspoon Baking Powder 0.5 Teaspoon Salt 1 Cup Butter 1.5 Cups Granulated Sugar 2 Teaspoons Vanilla Extract 3 Large Eggs 1 Tablespoons Lemon Peel 1.33 Cups Buttermilk 1 Cup Powdered Sugar 3 Tablespoons Fresh Lemon Juice Preheat oven to 350 degrees F. Grease and flour 10-cups Bundt pan. Microwave morsels in a microwave-safe bowl on Medium-High for about 1 minute; Stir well and keep aside to cool slightly. Mix together flour, baking powder and salt in a small bowl. Beat together butter, sugar and vanilla extract in a large bowl till creamy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Slowly, mix in flour mixture alternately with buttermilk. Place the mixture into the prepared Bundt pan. Bake for about 50-55 minutes or till a toothpick inserted in the center comes out clean. Remove from the oven and keep onto the wire rack to cool in the pan for about 5 minutes. Mix together powdered sugar and lemon juice in a small bowl. Make holes in cake with a toothpick; pour half of lemon glaze over cake and keep aside for about 5 minutes. Invert onto plate. Make holes on top of cake; pour remaining glaze over cake. Cool completely before serving.

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