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This zesty lemon pound Bundt cake makes
a wonderful desert no matter what the occasion.
Zesty
Lemon Pound Cake
- 1 (6-ounce) package or
1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels,
or 3 premier white baking bars, broken into pieces
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 tablespoons grated lemon peel (about 3 medium lemons)
1 1/3 cups buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice
- Preheat oven to 350°F
(175°C). Grease and flour 10-cup Bundt pan.
- Melt morsels in medium,
microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute;
stir. Microwave at additional 10 to 20-second intervals, stirring
until smooth; 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.
Makes 16 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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