03/21/2018 Lemon-Glazed Pound Cake

Lemon-Glazed Pound Cake

Recipe Courtesy of Cindy Schumacher

3 cups cake flour, sifted
2 cups white sugar
½ tsp. salt
1 tsp. baking powder
1½ cups salted butter, softened
1/3 cup buttermilk, room temperature
6 large eggs
2 tsp. pure lemon extract
1 Tbsp. grated lemon zest

Glaze:
¼ cup freshly squeezed lemon juice
¼ cup white sugar

Topping: 2 Tbsp. confectioners’ sugar, sifted

Preheat oven to 350. Grease and flour a 3-quart fluted tube pan or bundt pan.
In a large bowl with an electric mixer on low speed, blend flour, sugar, salt, and baking powder. Add butter, buttermilk and 3 eggs. Beat on low until dry ingredients are moistened. Increased speed to high and beat for 2 minutes. Scrape sides of bowl.
Add lemon extract and lemon zest, and blend at medium speed. Add the remaining 3 eggs one at a time, beating at high speed for 30 seconds after each addition.
Pour batter into prepared pan, and bake 50-60 minutes or until a toothpick inserted into cake comes out clean.
While pound cake is baking, prepare lemon glaze. In a small saucepan, heat lemon juice and sugar over low heat. Stir constantly until sugar dissolves.
When cake is done, remove from oven and leave cake in pan. With a toothpick, poke holes in the surface of the cake and pour half the glaze over it. Cool in the pan 15 minutes, then invert it on a cooling rack. Brush top of pound cake with remaining lemon glaze. Cool to room temperature, then dust with confectioners’ sugar.