Glazed Lemon Buttermilk Pound Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Yields:
-
1 bundt pan
- Serves:
- 8
ingredients
-
CAKE
- 709.77 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml butter, softened
- 473.18 ml granulated sugar
- 29.58 ml grated lemon zest
- 4 large eggs, at room temperature
- 177.44 ml buttermilk
- 14.79 ml fresh lemon juice
-
GLAZE
- 354.88 ml confectioners' sugar
- 14.79 ml milk
- 9.85 ml fresh lemon juice
directions
- Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
- Sift the flour, baking powder, baking soda, and salt into a large bowl.
- Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
- Add the eggs, one at a time, until just blended after each addition.
- With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
- Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
- Run a knife around the edges of the pan to loosen the cake.
- Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
- GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
- Drizzle over the cake.
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