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    You are in: Home / Recipes / Lemon Pound Cake With Chambord Glaze Recipe
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    Lemon Pound Cake With Chambord Glaze

    Lemon Pound Cake With Chambord Glaze. Photo by Tastings by CeCe

    1/1 Photo of Lemon Pound Cake With Chambord Glaze

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Vino Girl's Note:

    From Cooking Light, October 2006

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    Units: US | Metric




    1. 1
      Preheat oven to 350°.
    2. 2
      Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
    3. 3
      Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
    4. 4
      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).
    5. 5
      Add eggs, 1 at a time, beating well after each addition.
    6. 6
      Add rind, 1/4 cup juice, and vanilla; beat until combined.
    7. 7
      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).
    8. 8
      Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
    9. 9
      Cool in pan 10 minutes on a wire rack.
    10. 10
      Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.
    11. 11
      Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
    12. 12
      GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
    13. 13
      Drizzle slowly over warm cake.
    14. 14
      Cool completely.

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    Ratings & Reviews:

    • on June 17, 2007


      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Pound Cake With Chambord Glaze

    Serving Size: 1 (78 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 294.9
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 6.2 g
    Cholesterol 64.4 mg
    Sodium 167.1 mg
    Total Carbohydrate 47.7 g
    Dietary Fiber 0.6 g
    Sugars 32.3 g
    Protein 3.3 g

    The following items or measurements are not included:

    fat-free buttermilk

    Chambord raspberry liquor

    Chambord raspberry liquor

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