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Glazed Lemon Pound Cake
- Makes 1 cake,
10 to 12
servings each - Difficulty
Easy
By Pat Sinclair
Published 2011
Grated lemon rind gives the delicate lemon flavor to this dessert and freshly squeezed lemon juice adds tanginess. Be sure you remove the rind before cutting the lemon in half to squeeze out the juice. I’ve found that a microplane grater makes removing rind easy and is a utensil I use often.
Ingredients
1½ cups ½ teaspoon ¼ teaspoon</
Method
Beat the butter in the bowl of a heavy-duty mixer on medium speed until creamy. Gradually add the sugar, scraping down the sides of
Photos
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