Glazed Lemon Pound Cake

By soccercat

Ingredients

• 1 cup (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
• finely grated zest of 2 lemons
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1-1/2 teas salt
• 1 `/2 teas baking powder
• 1/2 teas baking soda
• 2 cups sugar
• 5 large eggs
• Glaze
• 1/2 cup powdered sugar
• 1 tbsp lemon juice

Details

Servings 2
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4-1/2 x 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 over-mix).

Divide batter evenly between pans; smooth tops. Bake until toothpick inserted in centers come out clean 50 to 60 minutes (tent with foil it 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