Glazed Lemon Pound Cake

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CAKE:
  • Preheat oven to 350°, 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 until incorporated after each.
  • 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.
  • GLAZE:
  • 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.
  • Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
  • Lovely! Enjoy!
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