Serve this lovely lemon pound cake at an afternoon tea, or for a light dessert on a warm evening. Goes wonderful with a little whipped cream on the side.
- 2 cups granulated sugar
- 1 cup (2 sticks/8 oz/226g) unsalted butter, softened
- 4 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk* (see note below)
- 1/2 teaspoon salt
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 1 1/4 cups confectioners’ sugar
- 2 teaspoons lemon juice
- 1 to 2 tablespoons milk
- Heat oven to 325 degrees F (160 C). Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed.
- Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed.
- Spread batter into greased and floured 12-cup Bundt pan or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
- Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
Note: If needed, substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup for buttermilk. Let stand 10 minutes.
Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured 9 x 5-inch loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.