Dessert

Lemon Pound Cake with Candied Lemon Slices is for Dessert.

Lemon Pound Cake with Candied Lemon Slices takes 30 minutes to prepare.

Lemon Pound Cake with Candied Lemon Slices takes 240 minutes to cook.

Lemon Pound Cake with Candied Lemon Slices makes 16 servings.

The ingredients for Lemon Pound Cake with Candied Lemon Slices are:

16 tbsp (2 sticks) unsalted butter, room temp, plus more for pans
3 cups all-purpose flour (spooned and leveled), plus more for pans
3/4 tsp salt
1/2 tsp baking soda
2 tbsp finely grated lemon zest (about 2 lemons)
2.5 cups sugar
6 large eggs
1 tsp pure vanilla extract
1 cup sour cream
Candied Lemon Slices and Lemon Syrup
- 1 cup sugar
- 2 lemons, sliced 1/8" or thinner, seeds removed
- 1/3 -1/2 cup fresh lemon juice (about 2 lemons)
Lemon Glaze
- 2 cups confectioners sugar
- 2 tbsp fresh lemon juice

Here is how you make Lemon Pound Cake with Candied Lemon Slices:

1. Preheat oven to 350. Butter and flour two 8 ½ -by-4 ½ -inch (6-cup) loaf pans; set aside. In a medium bowl, whisk together flour, salt, baking soda, and lemon zest; set aside.2. In a large bowl, using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla. With mixer on low, alternately add flour mixture in three parts, and sour cream in two, beginning and ending with flour mixture.3. Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of cakes comes out clean, 55-65 minutes (tent loosely with foil if browning too quickly). Meanwhile, make Candied Lemon Slices and Lemon Syrup.4. Remove cakes from oven; while they’re still in pans, use a wooden skewer or toothpick to poke several holes in tops. Setting aside ¼ cup Lemon Syrup, pour remainder over cakes. Let cakes cool completely in pans, about 2 hours. Remove from pans, and place right side up, on a rack set over a rimmed baking sheet. Brush cakes all over with reserved syrup.5. Prepare Lemon Glaze; pour over cakes (still on cooling rack), letting it drip down the sides. Let set, about 30 minutes. Garnish with Candied Lemon Slices.Lemon Glaze – In a small bowl, whisk 2 cups confectioners sugar with 2 tablespoons fresh lemon juice; add up to 2 more tablespoons juice until pourable but thick.Candied Lemon Slices and Lemon Syrup – In a medium saucepan, combine sugar and 1 cup water; bring to a boil, stirring to dissolve sugar. Add lemon slices, and simmer very gently over medium-low heat, swirling pan occasionally, until slices are opaque throughout, 20-30 minutes. With a slotted spoon, transfer slices to a sheet of waxed paper; set aside. Add juice to pan, stir, and set aside. Use Lemon Syrup in step 4 and Candied Lemon Slices in step5.Number of Servings: 16Recipe submitted by SparkPeople user MRSSPROUT.

The nutritional information for Lemon Pound Cake with Candied Lemon Slices is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 477.2

• Total Fat: 16.8 g
• Cholesterol: 119.2 mg
• Sodium: 187.8 mg
• Total Carbs: 79.6 g
• Dietary Fiber: 1.5 g
• Protein: 5.4 g