Ingredients for Lemon Pound Cake With Chambord Glaze
- Cooking Spray
- Sugar
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon (1/2 stick) unsalted butter (for glaze)
- 4 large eggs
- Lemon Rind
- Fresh Lemon Juice
- Vanilla Extract
- Fat Free Buttermilk
- Chambord Raspberry Liquor
- 2 cups powdered sugar
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How to Make Lemon Pound Cake With Chambord Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream together 2 cups granulated sugar and 3/4 cup (1 1/2 sticks) unsalted butter until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Add the zest of 2 lemons, 1/4 cup lemon juice, and 1 teaspoon vanilla extract. Beat until well combined.
- In a small bowl whisk together 1 cup buttermilk.
- Gradually add the dry ingredients and buttermilk to the wet ingredients alternately, beginning and ending with the dry ingredients, mixing on low speed until just combined.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is still warm, pierce it liberally with a wooden pick.
- Drizzle 2 tablespoons of Chambord liqueur over the warm cake.
- For the glaze: In a small bowl, whisk together 2 cups powdered sugar, 2 1/2 tablespoons Chambord liqueur, 1 tablespoon lemon juice, and 1 tablespoon (1/2 stick) unsalted butter until smooth.
- Drizzle the glaze over the cooled cake and allow it to set before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
129g
Fat
31g
Carbs
15g
