Lemon Orchard Pound Cake
This is the Lemon Orchard Pound Cake recipe.
- Prep: 15 min
- Cooking: 1 h 10
Ingredients
- 3 1/2 cups (875 mL) Five Roses Cake and Pastry Flour
- 1 tbsp (15 mL) baking powder
- of salt
- 1 1/2 cups (375 mL) butter softened
- 1 3/4 cups (430 mL) sugar
- 1 (250 mL) Break-Free Liquid Eggs* well shaken
- 1 cup (250 mL) Milk
- 1/4 cup (60 mL) Realemon Lemon Juice**
- 1 tsp (5 mL) vanilla extract
- Glaze
- 1 cup (250 mL) icing sugar
- 1/3 cup (80 mL) Realemon Lemon Juice**
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Preparation
Preheat oven to 325 °F (160 °C).
Butter a 10-in (25 cm) tube pan and coat evenly with flour.
In large bowl, stir flour with baking powder and salt. In another bowl, beat butter until fluffy. Add sugar and beat well. Add eggs and beat until well combined. In measuring cup, stir milk with lemon juice and vanilla extract. Alternating, add flour mixture and milk mixture to butter mixture in three additions. Beat well between additions.
Transfer batter to pan. Bake cake on lower oven rack for 70 minutes or until a tester inserted in center comes out clean. Cool in pan on a rack for 10 minutes.
Glaze:
Stir icing sugar with lemon juice and microwave on high for 60 seconds. Brush over warm cake. Cool.
Tips
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com
** Realemon Lemon Juice can be replaced with an equal quantity of freshly squeezed lemon juice.
