Lemon Pound Cake
Sweets ft. fresh Georgia citrus!
Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 baking soda
- 2 1/2 cup sugar
- 1 1/2 cups butter, softened
- 4 eggs
- 1 cup buttermilk
- 1 Tbsp. lemon extract
Glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 2 Tbsp. butter, softened
- 1 Tbsp. lemon zest
Directions
Preheat oven to 325. Grease a bundt style pan.
For cake, sift flour, salt, and baking soda together. Beat sugar and butter in a seperete bowl with electric mixer. Add eggs, one at a time until combined. Add flour mixture in three batches alternating with buttermilk, beating until combined.
Stir in leamon extract. Pour batter into prepared pan. Bake 60 to 75 minutes. Let cake cool in pan for 10 minutes, then remove and let cool completely on a wire rack.
For the glaze, beat powdered sugar, lemon juice, butter, and emon zest in a bowl until smooth.
Pour 1/2 the glaze over warm cake. Let cool for 20 minutes, then pour remaining glaze over top.
