Friday, June 26, 2009

Lemon Pound Cake

On a recent quick stop at my parents' house, I was offered a piece of cake; mom likes to bake--I'm often offered something good! :) This time, it was Lemon Pound Cake. It didn't look too particularly appetizing, but oh my, it's good! So moist! One would never guess that there were white chocolate chips in it. I made one this afternoon.

Lemon Pound Cake

1 cup butter, room temperature
1 ½ cup sugar
2 teaspoons vanilla
3 eggs
Zest of 2 lemons
1 cup white chocolate chips, melted
(melt chips in microwave for 1 minute on 70% power; stir well)
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt
1 1/3 cup buttermilk

3 tablespoons lemon juice
1 cup confectioners sugar

1. Preheat oven to 350 degrees.
2. In large mixing bowl, cream together butter and sugar. Add vanilla and eggs. Stir in lemon zest and melted white chocolate. Add dry ingredients, alternating with buttermilk.
3. Butter and flour a Bundt pan; pour cake mixture inside. Bake at 350 degrees for 50 to 55 minutes or until toothpick inserted in center comes out clean. While cake is still in pan and warm, mix together lemon juice and confectioners sugar to make glaze. Brush half the glaze on exposed surface of warm cake. Invert cake onto plate and glaze top of cake.
4. When cake is cool, slice and serve fresh berries.

1 comment:

Jen said...

I had a little extra lemon juice from the lemons, so I made a little extra icing! :)