Lemon Velvet Pound Cake
I love the taste of all things lemon, especially when it’s incorporated into a cake. There used to be a bakery close to my hometown, and whenever I got the chance, I would swing by and pick up one of their delicious lemon pound cakes. Those days are long gone, I’m not sure if the bakery is even there anymore. I think this recipe comes in as a pretty close version of what I remember.
1½ cups unsalted butter 2½ cups white sugar 6 medium eggs 3 cups Bisquick 1 tsp baking soda 1 cup milk 2 tsp lemon extract Glaze Topping 1 cup confectioner's sugar 3 tbsp lemon juice 1 lemon (zest)
Preheat the oven to three hundred and fifty degrees. Grease a baking pan. You can choose a tube type of pan or a regular cake pan will work just as well. In a large bowl, sift together three cups of Bisquick and one teaspoon of baking soda and set aside. In a separate bowl; using an electric hand mixer, mix one and one-half cups of unsalted butter with two-and-a-half cups of sugar until creamed together. Beat in the eggs one at a time until well blended. Measure one cup of milk, adding two teaspoons of lemon extract to it. Combine the flour with the butter, sugar, and egg mixture, gradually adding in the milk, and mix well. Bake at three hundred and fifty degrees, being careful not to let the top brown too much. Lay a loose piece of foil over the top, if not done, to prevent burning. Let cool on a wire rack. Glaze Topping In a medium-size bowl, stir one cup of confectioner’s sugar together with the three tablespoons of lemon juice until well combined. Drizzle the glaze evenly over the top of the cooled cake. Sprinkle the lemon zest over the top.