Kyle's Lemon Pound Cake With Reba's Royal Glaze
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Sugar (confectioners')1 tbsp
Whisky (canadian)Directions:
1
Special equipment: a 10-inch tube pan Preheat the oven to 350 degrees F
2
Grease and flour a 10-inch tube pan
3
Sift the flour together with the baking powder, baking soda and salt in a bowl
4
Set aside
5
In a large mixing bowl with an electric mixer, beat the butter and shortening together until creamy, about 2 minutes
6
Add the granulated sugar and beat 5 minutes more
7
Add the eggs one at a time, beating only until the yolks disappear into the batter
8
Add the vanilla and lemon zest and juice
9
Add the flour mixture alternately with the buttermilk, beginning and ending with the flour
10
Scrape the sides of the mixing bowl and beat only until well blended
11
Pour into the prepared pan and bake a toothpick comes out clean, about 1 hour 10 minutes
12
Let cool slightly, then turn the cake out of the pan while it is still warm onto a wire rack
13
Let cool completely
14
Drizzle with Reba's Royal Glaze before serving
15
Mix together the confectioners' sugar, whisky, lime zest and juice and lemon zest and juice in a bowl
16
The glaze should be thick, yet pourable
17
Serve immediately