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Lemon Pound Cake With Chambord Glaze

From cooking light, october 2006

Steps

Preheat oven to 350.
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.
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.
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 powde.

Ingredients

cooking spray, sugar, flour, baking powder, baking soda, salt, butter, eggs, lemon rind, fresh lemon juice, vanilla extract, fat-free buttermilk, chambord raspberry liquor, powdered sugar