Lemon Pound Cake

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A classic pound cake by itself is basic and simple to make, but with the addition of lemon and lemon-glaze topping will transform and elevate it to another level of deliciousness.  The cake is moist with a subtle lemon flavor and the sweet/tart glaze rounds it out well.  Pair it with coffee or tea for a late morning or an afternoon snack will be wonderful.  The following Lemon Pound Cake recipe is adapted from Martha Stewart’s Everyday Food magazine.

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A quick tip before assembling the ingredients, grate the lemon zest first, then squeeze out the lemon juice.

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Makes 2 loaves

Ingredients:

Pound Cakes
1    cup {2 sticks} unsalted butter, room temperature, plus more for pan
3    cups all-purpose flour, plus more for pan
¾   cup low-fat buttermilk
finely grated zest of 2 lemons
⅓   cup fresh lemon juice
1½ teaspoon salt
½   teaspoon baking powder
½   teaspoon baking soda
2     cups sugar
5     large eggs

Lemon Glaze
2    cups confectioners’ sugar
2    tablespoons fresh lemon juice
2-3 tablespoon water {depending on the desired thickness of the glaze}

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Instructions:

Preheat oven to 350°

1.  Butter and flour two 4½-by-8½-inch loaf pans or similar size.

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2.  With an electric mixer, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating after each addition.

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3.  In a liquid measuring cup, combine buttermilk with lemon zest and juice.

4.  In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

5.  With the mixer on low, add flour mixture in three parts and buttermilk mixture in two, beginning and ending with flour, scraping down the sides of the bowl as needed.  Beat just until smooth {do not overmix}.

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6.  Divide batter evenly between pans and smooth the top.

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7.  Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes.  Cool 15 minutes in pan.  Turn out cakes onto a rack to cool.

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To make the lemon glaze:

1.  Place 2 cups confectioners’ sugar in a medium bowl.

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(Caleb was my assistant in whisking the icing)

2.  Whisk in 2 tablespoons lemon juice and 1 or 2 tablespoons of water until smooth, thick and pourable.

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3.  While the loaves are slightly warm, spread the icing over the top and let it drip over the sides.

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Cut the Lemon Pound Cake into thick slices and serve.

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Mother’s Day is not too far away, make the lemon pound cake a day ahead and it will be a lovely addition to serve on this special occasion.

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Posted by Kay