Lemon Strawberry Glazed Pound Cake

INGREDIENTS

As needed, Crisco Professional® Pan Release Spray (#5150070601)

1/2 lb. Butter, room temperature

3 cups Sugar, granulated, divided

4 Eggs, room temperature

3 cups Flour, all purpose

1/2 tsp. Baking soda

1/2 tsp. Baking powder

1/2 tsp. Salt

3/4 cup Buttermilk

1 1/4 Cups Lemon juice, divided

3 tbsp. Lemon zest, fresh

2 tsp. Vanilla extract

2 cups Confectioners' sugar

3/4 cup Smucker’s® Strawberry Preserves (#5150000686), warm

DIRECTIONS

Preheat conventional oven to 350°F. Spray twelve 2-inch x 3-inch loaf pans evenly with Crisco Professional® Pan Release.
Combine butter and 2 ½ cups sugar in mixing bowl; cream until light and fluffy.
Add eggs one at a time; mix until fully blended.
Combine flour, baking soda, baking powder and salt; mix well.
Combine buttermilk, ¼ cup lemon juice, lemon zest and vanilla; mix well.
Alternately add flour mixture and buttermilk mixture to mixing bowl; mix to blend.
Portion batter evenly into pans; bake for 40 to 45 minutes. Cool; remove from pans and arrange cakes on wire rack.
Combine ½ cup granulated sugar and ½ cup lemon juice in sauce pan; simmer over low heat until sugar dissolves. Brush glaze evenly over cakes; cool.
Combine confectioners' sugar and ½ cup lemon juice in bowl; whisk to blend.
Drizzle 1 tablespoon each Smucker's® Strawberry Preserves and lemon glaze over top of each cake.

Nutrition Facts

Serving Size : 1

Servings Per Recipes : 12

Amount Per Serving
Calories 610 Calories From Fat 0

Vitamin A	10%	Vitamin C	0%
Calcium	0%	Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower, depending on your calorie intake.

Fat 9

Carbohydrate 4

Protein 4