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
-
Preheat oven to 350 degrees F, with rack in lowest position. Butter and flour two 4½x8-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).
-
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.
-
Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
-
Serve and enjoy!
Nutrition
- Calories: 247.92kcal
- Fat: 8.90g
- Saturated Fat: 5.25g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.40g
- Polyunsaturated Fat: 0.56g
- Carbohydrates: 39.62g
- Fiber: 0.56g
- Sugar: 27.04g
- Protein: 3.32g
- Cholesterol: 59.39mg
- Sodium: 178.49mg
- Calcium: 28.09mg
- Potassium: 54.12mg
- Iron: 0.97mg
- Vitamin A: 82.48µg
- Vitamin C: 3.38mg
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