GLAZED LEMON POUND CAKE

GLAZED LEMON POUND CAKE image

Number Of Ingredients 15

Cake:
2 cups granulated sugar
1 cup butter, softened
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 tablespoon freshly grated lemon peel
1 tablespoon freshly squeezed lemon juice
Glaze:
1 1/4 cups sifted powdered sugar
2 teaspoons freshly squeezed lemon juice
1 tablespoon milk, more if needed

Steps:

Preheat oven to 325 degrees. Beat sugar and butter in a large mixer bowl at medium speed, scraping bowl often, until creamy, 2 to 3 minutes. Continue beating, adding eggs one at a time, until well-mixed, 1 to 2 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt. Reduce mixer speed to low. Gradually add flour mixture alternately with buttermilk. Scrape bowl often until well-mixed, about 2 to 3 minutes. Add lemon peel and 1 tablespoon lemon juice. Continue beating until well-mixed, about another minute. Spread batter into greased and floured 12-cup Bundt pan, 10-inch tube pan or 2 loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan(s). Cool completely. For glaze: Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency. Drizzle over cooled cake. Per serving: 451 cal.; 6 g pro.; 69 g carb.; 17 g fat (11 sat., 5 monounsat., 1 polyunsat.); 113 mg chol.; 200 mg sod.; 1 g fiber; 43 g sugar; 34 percent calories from fat.