Glazed Lemon Pound Cake

Some of my classmates wanted to have a BBQ during spring break, so I decided to make the Glazed Lemon Pound Cake from a recent birthday gift, Everyday Food: Fresh Flavor Fast (click here), and was not disappointed. Each slice was very moist and these cakes have just the right about of lemon flavor. I highly recommend making this for any occasion.

Glazed Lemon Pound Cake

 

This recipe makes 2 loaves. Make sure that the butter is softened in order to cream with the sugar until fluffy. I would also recommend checking the cakes at 40 minutes, as they may bake faster than the recommended 50-60 minutes, and removing them just as soon as a cake tester or toothpick comes out clean to ensure that the cakes remain moist. The glaze should also be relatively thick; if it is too thin, it will run off the cake.

  • 3/4 cup buttermilk
  • Zest of 2 lemons, finely grated
  • 1 cup fresh lemon juice (5-6 lemons)
  • 3 cups all-purpose flour, plus more for pans
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter, softened, plus more for pans
  • 2 cups sugar
  • 5 large eggs

Preheat the oven to 350°F with the rack in the lowest position. Butter two 4½-by-8-inch (6-cup) loaf pans and dust with flour, making sure to tap out the excess. Combine the buttermilk with the lemon zest and juice and set aside. In a bowl, whisk together the flour, salt, baking powder and baking soda and set aside. In an stand mixer on medium-high speed, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until each is incorporated and scraping down the sides of the bowl. Reduce the speed to low and add the flour mixture in three parts, alternating with the buttermilk and beginning and ending with the flour mixture. Mix this just until smooth, ensuring not to overmix. Divide the batter evenly between the two pans and smooth the tops. Bake the cakes until a cake tester or toothpick comes out clean (50-60 minutes, checking cakes at 40 minutes). If cakes are browning too quickly, tent with foil. Cool cakes for 15 minutes in the pans, then turn out onto a rack to cool completely (top side up).

Lemon Glaze

  • 2 cups powdered sugar, plus more if needed
  • 3-4 tablespoons fresh lemon juice

Place sugar in a medium bowl and stir in 3 tablespoons lemon juice. Add more sugar or lemon juice, as necessary, until the glaze is thick yet pourable. The consistency should be thick enough that it spreads slowly. Set the rack with the cakes over a rimmed baking sheet and pour glaze over the cakes. If glaze is not spreading quickly enough use an offset spatula to spread evenly. Allow glaze to set for about 30 minutes before serving.

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One Comment Add yours

  1. Val Mahoney says:

    I made this last week, because I love lemon desserts! It turned out great – thanks for the tidbit on using the bottom rack, I will try that again! I wasn’t very good though about your advice on the frosting, as mine was a little thin, and it ran down the sides, but it was very good!

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