Glazed Lemon Pound Cake


2 sticks butter, softened

3c all-purpose flour

3/4c buttermilk

Zest of 2 lemons, grated

1/3 c fresh lemon juice (about 2 lemons)

1 ½ tsp. salt

½ tsp. baking powder

½ tsp. baking soda

2 c sugar

5 large eggs

Lemon glaze

2 c powdered sugar

4 Tbsp. lemon juice


Preheat oven to 350 degrees. Spray two 4 1/2x 8 inch loaf pans with non-stick spray and lightly coat with sugar. In a small bowl combine the buttermilk, zest, and juice. In a medium bowl, whisk together flour, salt, baking powder and baking soda. In the bowl of an electric mixer fitted with a paddle attachment cream the butter and the sugar. Add the flour mixture in three parts alternating with the buttermilk beginning and ending with flour. Combine just until smooth. Divide the batter between the two loaf pans, smooth tops and bake 50-60 minutes. Cool 15 minutes and unmold cakes from pans. Add the lemon glaze. Enjoy!

For the lemon glaze combine the powdered sugar and lemon juice until it’s a pourable consistancy and pour on top of cakes.
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