Prep 30 mins
Cook 1 hr
From Cooking Light, October 2006
- cooking spray
- 2 tablespoons sugar
- 2 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 cups sugar
- 3⁄4 cup butter, softened
- 3 large eggs
- 1 1⁄2 tablespoons grated lemon rind
- 1⁄4 cup fresh lemon juice
- 1 1⁄2 teaspoons vanilla extract
- 3⁄4 cup fat-free buttermilk
- 2 tablespoons Chambord raspberry liquor (raspberry-flavored liqueur)
- 3⁄4 cup powdered sugar
- 2 1⁄2 tablespoons Chambord raspberry liquor (raspberry-flavored liqueur)
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter, melted
- Preheat oven to 350°.
- Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
- Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
- Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).
- Add eggs, 1 at a time, beating well after each addition.
- Add rind, 1/4 cup juice, and vanilla; beat until combined.
- Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
- Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack.
- Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.
- Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
- GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
- Drizzle slowly over warm cake.
- Cool completely.
Great cake! Awesome flavor. The raspberry Chambord glaze, which I doubled, was wonderful! The pound cake portion of the recipe could use a bit of improvement as it was a bit too light to qualify as a pound cake. It was not as dense as one expects a pound cake to be, it's more like a sponge cake and I found it to be a little too fluffy. I think it needs more butter and less eggs. I will make this again but plan to tinker a bit with the ingredients next time. Otherwise, great tasting recipe. I just can't get enough Chambord!!