📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts
A fascinating collection of vintage recipe ideas, including variations for pound cake with anise and macaroon, alongside several rich, buttery glazes and frostings.
Preheat your oven to 325°F. Grease and flour a large tube or Bundt pan.
In a large bowl, cream the 1 pound butter and 1 pound confectioners’ sugar together until light and fluffy. Beat in the 8 eggs one at a time.
Alternately add the 5 cups flour and the 1 cup lemon juice to the creamed mixture, beginning and ending with the flour until just combined.
Pour the batter into the prepared pan and bake for 1 hour and 15-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 2: Mix Fillings and Glazes
For the Macaroon filling, combine the 2 cups coconut, 1/2 cup almonds, 1 stick butter, 8 ounces sour cream, and 2 eggs in a bowl and mix well until thoroughly incorporated.
For the Lemon Glaze, whisk together the 1 cup butter, 1 cup sour cream, and 1/4 cup lemon juice in a bowl until smooth and velvety.
💡 Make-Ahead & Storage: Cakes and frostings can be stored separately in airtight containers in the refrigerator for up to 3 days before assembly.