Glazed Lemon Pound Cake

Glazed Lemon Pound Cake
Prep time: 30 minutes; Total time: 3 hours
Ingredients

1 cup (2 sticks) unsalted butter or margarine, softened, more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
finely grated zest of 2 lemons
1/3 cup fresh lemon juice (about 2 lemons)
1-1/2 tsp. salt
1/2 tsp. each baking powder, baking soda
2 cups sugar
5 large eggs
Lemon Glaze

Directions
Preheat oven to 350° F., with rack in lowest position. Butter
and flour 2 4-1/2×8″ (6-cup) loaf pans. In a small bowl (or measuring
cup), combine buttermilk with lemon zest and juice. In a medium bowl,
whisk together flour, salt, baking powder, and baking soda. With
mixer, cream butter and sugar until light and fluffy.

Add eggs, 1 at a time, beating until incorporated after each. With mixer on low, add flour mixture in 3 parts alternately with buttermilk mixture in 2, 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. 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.
Note: Two cakes, or one: The batter can also be baked in a 12-cup
buttered and floured nonstick Bundt pan; cooking and cooling times are the same.

Lemon Glaze
2 cups confectioners’ sugar
3 – 4 tbsp. fresh lemon juice

Place confectioners’ 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. Makes 2 loaves.

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