Ingredients: |
Ingredients: Cake-
1 cup unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 cups sugar
5 large eggs
Glaze-
2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice
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Directions: |
Directions:Lemon Glaze-
Place confectioners' sugar in a medium bowl; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
Cake-
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 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; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
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. |
This recipe for Lemon Pound Cake is from