Recipe

Glazed Lemon Pound Cake Recipe

Add Step-by-Step Photos	Hayleesgrandma / All my dishes 1 year, 7 months ago Very lemony!!! Prep:30m Cook:150m Servings:2	Hayleesgran
	pound cake lemon

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Ingredients

1cup (2 sticks) unsalted butter, softened, plus more for pan

3 cups all-purpose flour (spooned and leveled), plus more for pan

3/4 cup low-fat buttermilk

Zest of 2 lemons, finely grated

1/3 cup fresh lemon juice (about 2 lemons)

1 1/2 teaspoons salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 cups sugar

5 large eggs

Lemon Glaze 2 cups confectioners' sugar

3 to 4 tablespoons fresh lemon juice

Directions

Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.

In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).

Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.

Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

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