Lemon Pound Cake With Chambord Glaze - cooking recipe

Ingredients

Cake
cooking spray
2 tablespoons sugar
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
3/4 cup butter, softened
3 large eggs
1 1/2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
3/4 cup fat-free buttermilk
2 tablespoons Chambord raspberry liquor (raspberry-flavored liqueur)
Glaze
3/4 cup powdered sugar
2 1/2 tablespoons Chambord raspberry liquor (raspberry-flavored liqueur)
1 tablespoon fresh lemon juice
1 tablespoon butter, melted

Preparation

Preheat oven to 350\u00b0.
Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
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 (about 4 minutes).
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 (batter will be thick).
Spoon batter into prepared pan. Bake 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 tablespoons liqueur over warm cake.
GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
Drizzle slowly over warm cake.
Cool completely.