Whole Lemon Pound Cake By Martha Stewart
Ingredients:
1 cup unsalted butter + more for pan
1 lemon
1 tsp kosher salt
1 1/2 tsp baking powder
1 2/3 cups all purpose flour
1 1/4 tsp granulated sugar
1 tsp vanilla extract
4 large eggs
For Glaze:
3/4 cup confectioner's sugar
4 tsp pomegranate juice
1/3 cup pomegranate seeds
2 tsp milk
Instructions:
1. First boil lemon until tender.
2. In a food processor pulse lemon until finely chopped.
3. Heat oven to 325 degrees F.
4. Butter and flour a loaf pan, keep aside.
5. Whisk together flour, salt and baking powder.
6. Beat sugar and butter until fluffy.
7. Add eggs and beat well.
8. Add vanilla, mix well.
9. Slowly add dry mixture to wet mixture.
10. Add lemon and combine well.
11. Pour batter to prepared pan.
12. Bake it for 1 hour and 25 minutes.
13. Take out cake from oven and let cool it completely.
For Glaze:
14. Whisk together confectioners' sugar and pomegranate juice in a bowl until glaze is thick
15. Pour glaze over cake.
16. Add pomegranate seeds on top.
17. Let it set for 20-30 minutes.
18. Slice and serve.
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