Lemon Pound Cake with Lemon Glaze
Ingredients
- CAKE
- 3 1/2 cups All Purpose Flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 cups white sugar
- 1 1/2 cups unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 tsp lemon extract
- GLAZE
- 2 cups confectioners sugar
- 1/4 cup lemon juice
- 2 T unsalted butter, softened
- 1 T lemon zest
Directions
- Preheat oven to 350. Spray fluted pan with oil with flour spray
- CAKE – Mix flour, salt, baking soda together in bowl. Set aside.
- Beat sugar and butter in mixing bowl for 10 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture alternating with buttermilk, beating well after each addition. Stir in lemon extract.
- Pour batter into prepared pan.
- Place into preheated oven and immediately reduce oven temperature to 325. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes.
- Remove from the oven and cool in the pan for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen from the pan. Place your cake plate on top of the pan and invert the cake/pan to place the cake on the cake plate.
- GLAZE – Beat confectioner’s sugar, lemon juice, butter and lemon zest in a bowl until smooth.
- Pour 1/2 of the glaze over the warm cake. Let cool for 20 minutes, then pour remaining glace over top.
Moe and Deb 
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