LEMON POUND CAKE WITH CHAMBORD GLAZE
Steps:
- PREHEAT OVEN TO 350 DEGREES TO PREPARE CAKE, COAT A 12-CUP BUNT PAN WITH COOKING SPRAY, DUST WITH 2 TBL GRANULATED SUGAR. SET ASIDE. LIGHTLY SPOON FLOUR INTO DRY MEASURING CUPS, LEVEL WITH A KNIFE. 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. 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. SPOON BATTER INTO PRPARED PAN, BAKE AT 350 DEGREES 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 TBLS LIQUEUR OVER WARM CAKE. TO PREPARE GLAZE, COMBINE POWDERED SUGAR, 2 1/2 TBLS LIQUEUR, 1 TBLS JUICE, AND 1 TBLS BUTTER, STIRRING WITH A WHISK UNTIL SMOOTH. DRIZZLE SLOWLY OVER WARM CAKE.
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