Glazed Lemon Pound Cakes
For best results, bring all of the ingredients to room temperature before mixing. When zesting and juicing lemons, grate zest first, then squeeze halves to extract juice. To make one large cake, bake the batter in a twelve-cup buttered and floured Bundt pan.
Recipe information
Yield
makes 2 loaves
Ingredients
Lemon Glaze
Preparation
Step 1
Preheat oven to 350°F, with rack in lowest position. Butter two 4 1/2-by-8-inch (6-cup) loaf pans; dust with flour, tapping out excess.
Step 2
Combine buttermilk with lemon zest and juice. In a bowl, whisk together flour, salt, baking powder, and baking soda.
Step 3
With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each and scraping down sides of bowl as needed.
Step 4
Reduce speed to low. Add flour mixture in three parts, alternating with the buttermilk and beginning and ending with flour; beat just until smooth (do not overmix).
Step 5
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, then turn out onto a rack to cool completely (top side up).
Step 6
Set rack with cakes over a rimmed baking sheet. Pour glaze over cakes; let set, about 30 minutes.
Lemon Glaze
Step 7
Place sugar in a medium bowl; stir in 3 tablespoons lemon juice. Add more sugar or lemon juice, as necessary, until glaze is thick yet pourable.
