Glazed Lemon Pound Cake
"For best results, bring all the ingredients to room temperature before getting started. When zesting and juicing lemons, grate zest first, and then squeeze out juice...."
INGREDIENTS
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1.00 unsalted butter
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3.00 all-purpose flour (spooned and leveled)
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3/4 low-fat buttermilk
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Zest of 2 lemons, finely grated
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1/3 fresh lemon juice (about 2 lemons)
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1.50 saltnts
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U.S. Metric Conversion chart
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Cake:
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1 cup(s) (2 sticks) unsalted butter, softened, plus more for pan
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3 cup(s) all-purpose flour (spooned and leveled), plus more for pan
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3/4 cup(s) low-fat buttermilk
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Zest of 2 lemons, finely grated
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1/3 cup(s) fresh lemon juice (about 2 lemons)
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1 1/2 teaspoon(s) salt
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1/2 teaspoon(s) baking powder
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1/2 teaspoon(s) baking soda
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2 cup(s) sugar
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5 large eggs
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Glaze:
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2 cup(s) confectioners' sugar
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3 tablespoon(s) (up to 4) fresh lemon juice
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1/2 baking powder
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1/2 baking soda
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2.00 sugar
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5.00 eggs
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2 confectioners' sugar
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3 fresh lemon juice
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