Glazed Lemon Poundcake
Source of Recipe
CD Kitchen
List of Ingredients
1 cup unsalted butter -- softened
3 cups all-purpose flour
3/4 cup buttermilk
2 lemons -- finely grated zest only
1/3 cup fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
LEMON GLAZE:
2 cups powdered sugar
3 tablespoons fresh lemon juice
Recipe
Preheat oven to 350°F. with rack in lowest position. Butter and flour
2-8 1/2x4" (6 cup) loaf pans.
In a small bowl or liquid measuring cup, combine buttermilk with lemon
zest and juice. In a medium bowl, whisk together flour, salt, baking
powder, and baking soda.
With an electric mixer, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating until incorporated after each.
With mixer on low, add flour mixture in three parts alternately with
the buttermilk mixture in two, beginning and ending with flour; beat
just until smooth (do not overmix).
Divide batter evenly between pans; smooth tops. Bake until a
toothpick inserted in centers comes out clean, 50-60 minutes (tent
with foil if browning too quickly). Cool 15 minutes in pan. Turn out
cakes onto a rack; cool completely before glazing.
To make lemon glaze: Place powdered sugar in a medium bowl or liquid
measuring cup; stir in lemon juice. Glaze should be thick, yet
pourable. Add more sugar or lemon juice, as necessary, to achieve
desired consistency.
Set rack with cakes over a baking sheet lined with waxed paper. Pour
glaze over cakes, letting it run down the sides. Let dry about 30
minutes.
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