Lemon Pound Cake with Lemon Glaze recipe
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Ingredients
- 1 cup unsalted butter ½ cup Pyure Organic All Purpose Stevia Blend 4 eggs 1 teaspoon vanilla extract 1 tablespoon finely grated lemon zest 1 ¾ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 3 tablespoons milk ⅓ cup lemon juice ½ cup Pyure Organic All Purpose Stevia Blend ½ teaspoon Pyure Organic Liquid Stevia Extract - Simply Sweet
Nutrition Info
- 346.3 caloriescarbohydrate: 22.6 gcholesterol: 154.5 mgfat: 25.9 gfiber: 0.9 gprotein: 6.4 gsaturatedFat: 15.5 gservingSize: -sodium: 326.2 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Lemon Pound Cake with Lemon Glaze
Directions
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Preheat oven to 325 degrees F. Line an 8 x 4-inch loaf pan with parchment paper and set aside.
Beat together butter and Pyure Organic All Purpose Stevia Blend until fluffy. Add eggs, one at a time, blending after each addition. Beat in vanilla and lemon zest.
Whisk together flour, baking powder, baking soda and salt. Stir flour mixture into butter mixture, alternating with milk.
Scrape batter into prepared pan. Bake for 50 to 55 minutes or until tester inserted into center comes out clean. Let stand 5 minutes. Remove cake from pan and let cool on rack.
Lemon Glaze: Add water to lemon juice to bring up to 1/2 cup. Combine in saucepan with Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia. Bring to a boil on medium and cook for 8 to 10 minutes or until slightly thickened and reduced by two-thirds.
Brush glaze over cooled cake.