Glazed Lemon Pound Cake

1. 1

   Preheat the oven to 350F.

2. 2

   Butter a 5 x 9-inch loaf pan.

3. 3

   Dust with sugar, and tap out excess; set aside.

4. 4

   Whisk together the flour, salt, and baking soda.

5. 5

   Stir together 1 tablespoon lemon juice and the milk.

6. 6

   Put the butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment.

7. 7

   Mix until pale and fluffy, about 2 minutes.

8. 8

   Mix in the eggs and zest.

9. 9

   Working in 2 batches, alternate mixing in the flour mixture and the milk mixture.

10. 10

    Pour the batter into the prepared pan.

11. 11

    Bake until a cake tester comes out clean, about 35 minutes.

12. 12

    Meanwhile, stir together the remaining 3 tablespoons sugar and 2 tablespoons lemon juice.

13. 13

    Upon removing the cake from the oven, immediately brush with the lemon glaze.

14. 14

    Let the cake cool in the pan 10 minutes.

15. 15

    Unmold the cake.

16. 16

    Brush the remaining glaze on top.

17. 17

    Garnish with zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.