This Zesty Lemon Pound Cake makes a wonderful dessert no matter what the occasion.

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Name: Zesty Lemon Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup butter softened; 1 1/2 cups granulated sugar; 2 teaspoons vanilla extract; 3 large eggs; 3 - 4 tablespoons grated lemon peel; 1 1/3 cups buttermilk; 1 cup powdered sugar; 3 tablespoons fresh lemon juice

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INGREDIENTS

1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter ; softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 - 4 tablespoons grated lemon peel
1 1/3 cups buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice

INSTRUCTIONS

PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.

MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.

COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.

BAKE for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

NOTES

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Zesty Lemon Pound Cake

1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 - 4 tablespoons grated lemon peel
1 1/3 cups buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice

PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.

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Nutrition

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Serving Size: 1 Recipe (1614g)
Recipe Makes: 1 Serving

Calories: 3984
Calories from Fat: 2445 (61%)

Amt Per Serving		% DV

	Total Fat 271.7g	362 %
	Saturated Fat 158.4g	792 %
	Monounsaturated Fat 73.6g
	Polyunsanturated Fat 14.6g
Cholesterol 1907.9mg		587 %
Sodium 6333.8mg		218 %
Potassium 1923.9mg		51 %
Total Carbohydrate 298.3g		88 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 289.6g
Protein 89.7g		128 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3984

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