Glazed Lemon Pound Cake

Spring is definitely showing up in Nashville, with beautiful, warm sunny days alternating with stormy, rainy days – a combination that’s waking the flowers up from their winter nap, + making everything lush + green. Every year, when the warmer spring weather kicks in, my taste preferences seem to change – no longer do I crave hearty soups/stews + rich, decadent desserts – instead, I’m thinking about light, fresh meals + sweets. And one of my favorite warm weather flavors? Lemon!

Anytime I’m at a bakery + spy lemon cake, I’m powerless to resist it. So, when I came across a recipe for glazed lemon pound cake, I knew I had to give it a try. And it turned out exactly how I hoped it would – the tart, buttery, lemony cake is balanced perfectly by the sweet, bright lemon glaze, + the result is a pound cake that is rich without being heavy, a perfect springtime treat. I’ve been loving a slice as my afternoon snack with a tall glass of iced tea, preferably consumed while sitting outside on our deck. Gotta love springtime!

Glazed Lemon Pound Cake

makes two 4.5″x8″ loaves, or one bundt cake, adapted from martha stewart

ingredients

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned + leveled), plus more for pan
3/4 cup low-fat buttermilk
zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs

for the Lemon Glaze:
2 cups confectioners’ sugar
3 to 4 tablespoons fresh lemon juice

directions:

preheat oven to 350 degrees, with rack in lowest position. butter + flour two 4 1/2-by-8-inch (6-cup) loaf pans, or one Bundt pan (see Cook’s Note below).

in a small bowl (or liquid measuring cup), combine buttermilk with lemon zest + juice. in a medium bowl, whisk together flour, salt, baking powder, + baking soda.

with an electric mixer, cream butter + sugar until light + 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 + ending with flour; beat just until smooth (do not overmix).

divide batter evenly between loaf pans; smooth tops. bake until a toothpick inserted in centers comes out clean, 50-60 minutes (tent with foil if browning too quickly). cool 15 minutes in pan. turn out cakes onto a rack; cool completely before glazing.

while cake(s) are cooling, make the glaze: place confectioners’ sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). add more sugar or lemon juice, as necessary, to achieve desired consistency.

when cakes are completely cooled, set rack with cakes over a baking sheet lined with waxed paper. pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

Cook’s Note: the batter can also be baked in a 12-cup buttered + floured nonstick Bundt pan; the cooking + cooling times are the same.

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