Glazed Lemon Pound Cake

Ingredients

• 225g of unsalted butter, softened, plus more for pan
• 360g plain flour, plus more for pan
• 180g low-fat buttermilk
• Zest of 2 lemons, finely grated
• 8 tablespoons of lemon juice (about 2 lemons)
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 250g caster sugar
• 5 large eggs

For the Glaze:

• 250g confectioners' sugar
• 3 to 4 tablespoons fresh lemon juice

Method:

• Preheat oven to 180 degrees celsius, with rack in lowest position.
• Butter and flour two small loaf pans.
• In a small bowl, combine buttermilk with lemon zest and juice.
• In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
• In another bowl, cream butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
• With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
• Divide batter evenly between pans. Bake until a toothpick comes out clean when inserted (approx 50 to 60 minutes). Cool 15 minutes in pan.
• Turn out cakes onto a rack to cool completely.
• For the glaze, place confectioners' sugar in a medium bowl and stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
• Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

Recipe courtesy of Marthastewart.com

Image courtesy of Jennifer at Seasons and Suppers