Lemon Pound Cake
Ingredients
The cake
-
2
sticks
unsalted butter, at room temperature
-
2 ½
cups
sugar
-
4
extra-large
eggs, at room temperature
-
⅓
cup
grated lemon zest
-
3
cups
all-purpose flour
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
kosher salt
-
¾
cup
plus 3 ½ tablespoons freshly squeezed lemon juice
-
¾
cup
buttermilk, at room temperature
-
1
teaspoon
vanilla extract
The glaze
-
2
cups
confectioners’ sugar, sifted
Instructions
- 1. Preheat the oven to 350°F and prepare two loaf pans by greasing and flouring them, lining the bottoms with parchment paper.
- 2. Cream the butter and 2 cups of sugar until light and fluffy, then add the eggs one at a time along with the lemon zest.
- 3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- 4. In another bowl, mix the lemon juice, buttermilk, and vanilla extract.
- 5. Gradually add the flour and buttermilk mixtures to the butter and sugar mixture, alternating between them, starting and ending with the flour.
- 6. Divide the batter evenly between the prepared pans and smooth the tops.
- 7. Bake for 45 minutes to 1 hour, or until a cake tester comes out clean.
- 8. Combine ½ cup sugar with ½ cup lemon juice in a saucepan and heat until the sugar dissolves.
- 9. Once the cakes are done, let them cool for 10 minutes, then invert onto a rack and spoon the lemon syrup over them.
- 10. For the glaze, mix the confectioners' sugar with the remaining lemon juice until smooth and pour over the cooled cakes.
Nutrition Facts (estimated)
Servings
2 loaves
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
3g
Sodium
300mg
Cholesterol
100mg
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