Anamelia's Pound Cake
Ingredients
Cake Batter
- 3 sticks butter, at room temperature
- 3 cups sugar
- 6 eggs
- 4 cups flour
- ½ cup whole milk
- zest of 1 lemon, divided
- non-stick cooking spray
Topping
- 2 cups confectioners sugar
- juice of ½ lime
- ⅓ cup water (more or less as needed)
Special Equipment
- 10-12 cup bundt pan or 2 loaf pans
- hand or stand mixer with paddle attachment
How-to
Mix Batter & Bake Cake
- Preheat oven to 350º and prepare bundt pan or loaf pans with non-stick cooking spray
- Cream butter and sugar with mixer until creamy
- Add the eggs, 1 at a time, allowing each to incorporate before the next addition. Stop and scrape down the sides of the bowl as necessary
- Slowly add flour with the mixer on low. Mix until just combined, again scraping down the sides of the bowl as necessary
- Add milk and blend just to incorporate; do not over-mix (batter should be thick)
- Add half of the lemon zest and pour batter into prepared pan. Spread evenly
- Bake 60 minutes (or up to 75 minutes, depending on oven) until an inserted toothpick comes out clean and allow to cool 1 hour before unmolding
Add Topping
- Place confectioners sugar in a medium bowl and whisk in the lime juice
- Whisk in water, adding gradually, until you reach a consistency that is opaque but thin enough to be drizzled over cake
- Drizzle topping over cooled, unmolded cake. Top with remaining lemon zest