Glazed Lemon Pound Cake
Rich dessert, long cooking time, lots of ingredients. From Everyday Food
Has Kim tried this? No
1 c unsalted butter, softened
3 c all-purpose flour
3/4 c low-fat buttermilk
finely grated zest of 2 lemons
1/3 c fresh lemon juice (about 2 lemons)
1.5 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 c sugar
5 large eggs
Preheat oven to 350 degrees with rack in lowest position. Butter and flour two loaf pans.
In a small bowl, 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 buttermilk mixture in two parts. Beat just until smooth.
Divide batter evenly between pans. Smooth tops. Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes. Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
2 c confectioners’ sugar
3 to 4 tbsp fresh lemon juice
Combine ingredients by stirring. Add more of either ingredient as needed to reach desired consistency, thick yet pourable.
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.