Glazed Lemon Pound Cake


This lemony cake is delicious on its own but you may want to serve it with sliced peaches or fresh berries. Don’t forget a scoop of your favorite ice cream!

Ingredients

1 cup butter, room temperature
1 1/3 cups sugar
1/4 cup GOLDEN BLOSSOM HONEY
5 eggs
2 teaspoons fresh lemon juice
2 teaspoons grated lemon zest
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

Glaze:
1/8 cup lemon juice
1/8 cup GOLDEN BLOSSOM HONEY

Directions

Preheat oven to 325°. Lightly butter a 9x5x3-inch loaf pan.

Using an electric mixer, beat together butter, sugar, and honey for 3 minutes. Add eggs one at a time and beat to incorporate. Add lemon juice and lemon zest.

Sift together flour, baking powder and salt. Add to wet ingredients and beat until smooth. Pour batter into prepared pan. Bake about 1 hour or until cake tests done.

Remove from oven and cool on rack for 10 minutes. Remove from pan, loosening sides with a knife if necessary. Continue cooling on rack.

Glaze:
In a small bowl whisk together lemon juice and honey until well combined. Brush over top and sides of cake.

Wrap loaf tightly in foil or plastic wrap until ready to serve. Let the cake sit overnight to allow the flavors to develop.

Serves: 8


golden blossom honey product