
How To Make Glazed Lemon Pound Cake
This rich and decadent pound cake is given a fresh and zesty flair with the addition of lemon in the cake and glaze itself.
Serves:
Ingredients
For Cake:
- 1cupunsalted butter
- 3cupsall-purpose flour,spooned and leveled
- ¾cuplow-fat buttermilk
- 2lemons,zested and juiced
- 1½tspsalt
- ½tspbaking powder
- ½tspbaking soda
- 2cupssugar
- 5large eggs
For Glaze:
- 2cupsconfectioners’ sugar
- 3tbspfresh lemon juice
Instructions
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Preheat oven to 350 degrees F, with rack in lowest position. Butter and flour two 4½x8-inch (6-cup) loaf pans.
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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.
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With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
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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).
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Divide batter evenly between pans, then smooth the tops. Bake for 50 to 60 minutes until a toothpick inserted in centers comes out clean. Tent it with a foil if it’s browning too quickly.
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Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
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Serve and enjoy!
Nutrition
- Calories:Â 247.92kcal
- Fat:Â 8.90g
- Saturated Fat:Â 5.25g
- Trans Fat:Â 0.31g
- Monounsaturated Fat:Â 2.40g
- Polyunsaturated Fat:Â 0.56g
- Carbohydrates:Â 39.62g
- Fiber:Â 0.56g
- Sugar:Â 27.04g
- Protein:Â 3.32g
- Cholesterol:Â 59.39mg
- Sodium:Â 178.49mg
- Calcium:Â 28.09mg
- Potassium:Â 54.12mg
- Iron:Â 0.97mg
- Vitamin A: 82.48µg
- Vitamin C:Â 3.38mg
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