Lemon Pound Cake
Ingredients:
FOR THE LEMON POUND CAKE
1 1/2 cups butter
1 (8-ounce) package cream cheese
6 large eggs
2 tablespoons lemon juice
zest of one lemon
3 cups sugar
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vanilla extract
FOR THE LEMON BUTTERMILK GLAZE
1 1/2 cups confectioner’s sugar
2 tablespoons lemon juice
zest of 1 lemon
1 tablespoon buttermilk
1 1/2 cups butter
1 (8-ounce) package cream cheese
6 large eggs
2 tablespoons lemon juice
zest of one lemon
3 cups sugar
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vanilla extract
FOR THE LEMON BUTTERMILK GLAZE
1 1/2 cups confectioner’s sugar
2 tablespoons lemon juice
zest of 1 lemon
1 tablespoon buttermilk
Directions:
FOR THE LEMON POUND CAKE
Preheat oven to 325°F. Prepare bundt or tube pan by coating with shortening or butter and flouring lightly. Set aside.
Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Add eggs one at a time. Add lemon juice and zest and combine well. Add flour and salt and vanilla. Mix until just well-combined but do not over mix. Pour the cake batter into the prepared bundt or tube pan.
Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 – 30 minutes. When cake is done, cool for 10 minutes in the pan. Then carefully turn the cake out onto a wire rack to finish cooling completely.
FOR THE LEMON BUTTERMILK GLAZE
As the cake is cooling, whisk together ingredients confectioner’s sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.
Preheat oven to 325°F. Prepare bundt or tube pan by coating with shortening or butter and flouring lightly. Set aside.
Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Add eggs one at a time. Add lemon juice and zest and combine well. Add flour and salt and vanilla. Mix until just well-combined but do not over mix. Pour the cake batter into the prepared bundt or tube pan.
Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 – 30 minutes. When cake is done, cool for 10 minutes in the pan. Then carefully turn the cake out onto a wire rack to finish cooling completely.
FOR THE LEMON BUTTERMILK GLAZE
As the cake is cooling, whisk together ingredients confectioner’s sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.
Notes:
If you don't have buttermilk, use regular milk and add 2 tablespoons plus 1 teaspoon of apple cider vinegar to a cup a few minutes before adding it to the mix. The vinegar will thicken the milk, and adds a nice extra level of flavor as well. You can even use lactose-free milk if you have an issue with dairy. In fact, ditch the buttermilk entirely and do it this way. It's so much better.