Glazed Lemon Pound Cake
 
Prep time
Cook time
Total time
 
Ingredients
  • CAKE
  • 3 cups ALL PURPOSE FLOUR. Spoon the flour into your measuring cup and then level off. Do not scoop out with measuring cup.
  • ½ teaspoon SALT
  • ½ teaspoon BAKING SODA
  • 2 sticks unsalted BUTTER, softened to room temp
  • 2¼ cups of GRANULATED SUGAR
  • 3 large EGGS
  • 1 cup BUTTERMILK
  • 2 tablespoons grated LEMON ZEST (5 lemons for entire recipe)
  • 2 tablespoons FRESH LEMON JUICE
  • SYRUP
  • ⅓ cup WATER
  • ⅓ cup GRANULATED SUGAR
  • 2 tablespoons fresh LEMON JUICE
  • GLAZE
  • 1 cup CONFECTIONERS SUGAR
  • 2 TABLESPOONS FRESH LEMON JUICE
  • ½ teaspoon LEMON ZEST
  • 1 teaspoon UNSALTED BUTTER (MELTED)
Instructions
  1. Preheat oven to 325 and place oven rack in the middle position.
  2. Spray your Bundt pan (10 inch) with non stick cooking spray and dust with flour
  3. In large bowl mix together: FLOUR, BAKING SODA, SALT. Set aside
  4. In electric mixer (use paddle attachment) cream the BUTTER and SUGAR on medium speed until light (3-4 minutes). Scrap down the sides of your bowl and add eggs one at a time, mixing after each addition.
  5. In another bowl, combine: BUTTERMILK, LEMON JUICE, LEMON ZEST
  6. Using the low speed on your mixer bowl that contains the creamed butter/sugar and eggs do the following:
  7. beat in one quarter of the flour mixture and then one-third of the buttermilk mixture.
  8. beat in another one-quarter of the flour mixture and another third of the buttermilk mixture.
  9. beat in another one-quarter of the flour mixture and another third of the buttermilk mixture
  10. Add the remaining flour mixture and scrap down sides of the bowl.
  11. Pour into a 10 inch BUNDT pan and smooth with a rubber spatula
  12. Bake for 65 minutes or until a cake tester or toothpick comes out clean.
  13. Cool cake for 10 minutes on rack.
  14. MAKE AND ADD SYRUP
  15. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice
  16. Invert cake onto a rack or table. You may want to put parchment paper underneath to catch the excess syrup.
  17. Slowly brush the hot syrup over the cake letting it soak in.
  18. After cake is cool add glaze.
  19. MAKE AND ADD GLAZE
  20. Combine confectioners sugar, lemon juice, lemon zest and melted butter in medium size bowl and mix with fork until smooth. This should produce a thick pourable glaze. You can adjust consistency by adding more confectioners sugar or lemon juice as necessary to obtain desired consistency.
  21. Spoon the glaze over the top letting it drip down the sides.
  22. ENJOY!!!
Recipe by MAN WITH PAN at https://manwithpan.com/lemon-pound-cake/