Lemon Pound Cake

Lemon Pound Cake Kelly Samsom 2006

1/2 pound unsalted butter (room temp.) //////// 1/2 tsp. baking powder
2 1/2 C. sugar /////////// 1/2 tsp. baking soda
4 extra large eggs (room temp.) //////////// 1 tsp. kosher salt
1/3 C. grated lemon zest (about 6 lemons)//////////// 3 C. flour
3/4 C. freshly squeezed lemon juice
3/4 C. buttermilk (room temp.)
1 tsp. vanilla extract

For the Glaze:
2 C. powdered sugar
3 1/2 Tbsp. freshly squeezed lemon juice

Preheat oven to 350 degrees. Grease, flour and line the bottom of two 8 1/2 x 4 1/4 x 2 1/2 inch loaf pans with parchment paper.

Cream the butter and 2 Cups of the sugar for about 5 minutes, until light and fluffy. Add eggs one at a time with mixer at medium speed. Add the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 C. lemon juice, buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops, and bake for 45 min to 1 hour, until a cake tester comes out clean.

Combine 1/2 C. sugar with 1/2 C. lemon juice in a small saucepan and cook over low heat till sugar dissolves. When the cakes are done, let them cool for just 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely. For the glaze, combine the powdered sugar and lemon juice in a bowl and whisk until smooth. Pour over the tops of cakes allowing the glaze to drizzle down the sides.