super moist buttermilk lemon pound cake with glaze

How To Make super moist buttermilk lemon pound cake with glaze

• Step 1
  Preheat oven to 350 degrees F (175 degrees C). Use Pam baking spray a fluted tube pan (such as Bundt(R)
• Step 2
  Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg & egg white into the butter mixture before adding the next.
• Step 3
  Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice, pudding & zest into batter. Pour batter into prepared tube pan.
• Step 4
  Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Step 5
  GLAZE' Beat confectioner's sugar, lemon juice, butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!