Lemon-Glazed Pound Cake

Name: Lemon-Glazed Pound Cake
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT2H55M0.000S
Yield: 10 to 12 servings
Ingredients: 4 tablespoons unsalted butter, room temperature, plus for greasing; 2 1/4 cups all-purpose flour, plus 1 tablespoon for dusting; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; Zest of 4 large lemons; Juice of 1 lemon; 1 cup plain low-fat yogurt; 1 cup blueberries; 1/3 cup water; 1/3 cup sugar; Juice of 1 lemon; 1 cup sugar, plus 4 tablespoons sugar for sprinkling; 1 cup water; 1 lemon, thinly sliced

Recipe courtesy of Tia Mowry

Show: Tia Mowry at Home

Episode: Besties Brunch

Lemon-Glazed Pound Cake

1 Review

Level: Intermediate
Yield: 10 to 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

307

Total Fat

6

Saturated Fat

4

Carbohydrates

58

Dietary Fiber

2

Sugar

32

Protein

6

Cholesterol

51

Sodium

229

Total: 2 hr 55 min (includes cooling time)
Active: 55 min

Level: Intermediate
Yield: 10 to 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

307

Total Fat

6

Saturated Fat

4

Carbohydrates

58

Dietary Fiber

2

Sugar

32

Protein

6

Cholesterol

51

Sodium

229

Total: 2 hr 55 min (includes cooling time)
Active: 55 min

Ingredients

Cake:

4 tablespoons unsalted butter, room temperature, plus for greasing

2 1/4 cups all-purpose flour, plus 1 tablespoon for dusting

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

Zest of 4 large lemons

Juice of 1 lemon

1 cup plain low-fat yogurt

1 cup blueberries

Glaze:

1/3 cup water

1/3 cup sugar

Juice of 1 lemon

Candied Lemons:

1 cup sugar, plus 4 tablespoons sugar for sprinkling

1 cup water

1 lemon, thinly sliced

Directions

Special equipment:

a 10-inch Bundt pan

For the cake: Preheat the oven to 350 degrees F.
Generously grease a 10-inch Bundt pan with butter and dust with flour.
In a medium bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream the 4 tablespoons butter and the sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl and then beat in the eggs, one at a time, beating well after each addition. Scrape the bowl again, then add the vanilla, lemon zest and lemon juice. Beat until combined. On low speed, add the flour mixture in three parts, alternating with the yogurt; mix until fully combined. Fold in the blueberries by hand.
Spoon the batter into the prepared Bundt pan and smooth the top with a rubber spatula. Bake until an inserted toothpick comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack for 10 minutes. Place a plate over the pan and invert the cake onto the plate.
For the glaze: Combine the water and sugar in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the lemon juice.
Transfer the cake to a platter and brush the glaze over the cake, letting it soak in. Let cool.
For the candied lemons: Combine the 1 cup sugar and the water in a medium skillet. Simmer over medium heat until the sugar has dissolved. Add the lemon slices and continue simmering until the rinds are soft, 15 minutes. Sprinkle 2 tablespoons sugar on a baking sheet lined with parchment. Place the cooked lemons on the sugar; then sprinkle with another 2 tablespoons sugar. Let dry at room temperature until tacky, about 1 hour.
Decorate the cake with candied lemon slices.

Lemon-Glazed Pound Cake

Lemon-Glazed Pound Cake

1 Review

Cake:

Glaze:

Candied Lemons:

Special equipment:

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