Glazed Lemon Pound Cakes Recipe

Name: Glazed Lemon Pound Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans; 3 cups all-purpose flour, plus more for pan; 3/4 cup buttermilk; Finely grated zest of 2 lemons and 1 cup lemon juice (from 5 to 6 lemons); 1 1/2 teaspoons salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 2 cups sugar; 5 large eggs; Lemon Glaze (recipe below); 2 cups confectioners sugar, plus more if needed; 3 to 4 tablespoons fresh lemon juice; (makes 3/4 cup)

Servings: persons

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pan
3/4 cup buttermilk
Finely grated zest of 2 lemons and 1 cup lemon juice (from 5 to 6 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze (recipe below)
2 cups confectioners sugar, plus more if needed
3 to 4 tablespoons fresh lemon juice
(makes 3/4 cup)

1
Preheat oven to 350F, with rack in lowest position.
2
Butter two 4 1/2-by-8-inch (6-cup) loaf pans; dust with flour, tapping out excess.
3
Combine buttermilk with lemon zest and juice.
4
In a bowl, whisk together flour, salt, baking powder, and baking soda.
5
With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy.
6
Add eggs, one at a time, beating until incorporated after each and scraping down sides of bowl as needed.
7
Reduce speed to low.
8
Add flour mixture in three parts, alternating with the buttermilk and beginning and ending with flour; beat just until smooth (do not overmix).
9
Divide batter evenly between pans; smooth tops.
10
Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly).
11
Cool 15 minutes in pan, then turn out onto a rack to cool completely (top side up).
12
Set rack with cakes over a rimmed baking sheet.
13
Pour glaze over cakes; let set, about 30 minutes.
14
Place sugar in a medium bowl; stir in 3 tablespoons lemon juice.
15
Add more sugar or lemon juice, as necessary, until glaze is thick yet pourable.

2015

kcal

Calories

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans, 3 cups all-purpose flour, plus more for pan, 3/4 cup buttermilk, Finely grated zest of 2 lemons and 1 cup lemon juice (from 5 to 6 lemons), and more.

Yes, Glazed Lemon Pound Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Glazed Lemon Pound Cakes

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