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Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| salted butter: 1 cup (softened) |
| granulated sugar: 2 cups |
| lemon zest: 2 Tbl |
| eggs: 4 (large//at room temperature) |
| buttermilk: 3/4 cup |
| lemon juice: 1 Tbl (fresh) |
| powdered sugar (unsifted): 1 1/2 cups |
| 2% milk: 1 Tbl |
| lemon juice: 2 tsp (fresh) |
Glazed Lemon Buttermilk Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
85 min -
Servings
1 serving(s)
Tags
- Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
- Sift the flour, baking powder, baking soda, and salt into a large bowl.
- Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
- Add the eggs, one at a time, until just blended after each addition.
- With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
- Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
- Run a knife around the edges of the pan to loosen the cake.
- Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
- GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
- Drizzle over the cake.