5 tbsp unsalted butter, softened, plus more for pan
3/4 cup plus 3 tbsp sugar, plus more for dusting
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
3 tbsp fresh lemon juice plus zest of 2 lemons
1/4 cup milk
2 large eggs
Instructions
Preheat oven to 350 degrees. Butter a 9-by-5-inch
loaf pan. Dust with sugar, and tap out excess; set
aside. Whisk together flour, salt, and baking soda.
Stir together 1 tablespoon lemon juice and the milk.
Put butter and 3/4 cup sugar in the bowl of an
electric mixer fitted with the paddle attachment.
Mix until pale and fluffy, about 2 minutes. Mix in
eggs and zest. Working in two batches, alternate
mixing in flour mixture and milk mixture. Pour
batter into prepared pan. Bake until a cake tester
comes out clean, about 35 minutes.
Meanwhile, stir together remaining 3 tablespoons
sugar and 2 tablespoons lemon juice. Upon removing
cake from oven, immediately brush with lemon
glaze. Let cake cool in pan 10 minutes. Unmold
cake. Brush remaining glaze on top. Garnish with
zest.
Add blueberries if desired.
Originally Submitted
1/12/2011
0 Out of 5 from
0 reviews
You can add this Glazed Lemon Pound Cake recipe to your own private DesktopCookbook.
