Glazed Lemon Pound Cake

By tori420d

For best results, bring all the ingredients to room temperature before getting started. When zesting and juicing lemons, grate zest first, and then squeeze out juice.

Ingredients

• 1.00 cup(s) (2 sticks) unsalted butter, softened, plus more for pan
• 3.00 cup(s) all-purpose flour (spooned and leveled), plus more for pan
• 0.75 cup(s) low-fat buttermilk
• Zest of 2 lemons, finely grated
• 0.3333 cup(s) fresh lemon juice (about 2 lemons)
• 1.50 teaspoon(s) salt
• 0.50 teaspoon(s) baking powder
• 0.50 teaspoon(s) baking soda
• 2.00 cup(s) sugar
• 5.00 large eggs
• 2 cup(s) confectioners' sugar
• 3 tablespoon(s) (up to 4) fresh lemon juice

Preparation

Step 1

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Makes 2 loaves

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).

To make 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.

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.