Lemon Pound Cake with Lemon Glaze
Moist & Tangy Lemon Pound Cake with Zesty Lemon Glaze
Ingredients:
Cake:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs
1 tablespoon lemon zest
2 teaspoons pure vanilla extract
1 cup buttermilk
¼ cup fresh lemon juice
Lemon Glaze:
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Directions:
Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
Add Eggs & Flavoring: Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
Incorporate Dry & Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and fresh lemon juice. Begin and end with the flour mixture. Mix until just combined.
Bake: Pour batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Glaze: Whisk together the confectioners’ sugar, fresh lemon juice, and lemon zest until smooth.
Glaze the Cake: Drizzle the lemon glaze over the cooled cake, allowing it to drip down the sides.
Serve: Let the glaze set before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 1 hour 35 minutes
Kcal: 420 kcal per slice | Servings: 12 slices
