Classic Lemon Pound Cake

A family favorite!

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • ¾ cup low-fat buttermilk
  • Zest of 2 lemons, finely grated
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 1 ½ teaspoons salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups sugar
  • 5 large eggs
  • Lemon glaze

Directions

  1. Preheat oven to 350 degrees, with rack in lowest position.
  2. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  3.  

    In a liquid measuring cup, combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

  4.  

    With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

  5.  

    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 over-mix).

  6.  

    Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.

  7.  

    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.

Source: Martha Stewart