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
- 1/2 teaspoon salt
- 3/4 cup buttermilk* (see note below)
- 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.
Makes 16 servings.
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.
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