Lemon Pound Cake with Aunt Evelyn’s Lemon Glaze
Ingredients
Lemon Pound Cake:
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 ½ cups white sugar
- 1 ½ cups unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon lemon extract
Glaze:
- 2 cups confectioners’ sugar
- ¼ cup lemon juice
- 2 tablespoons unsalted butter, softened
- 1 tablespoon lemon zest
Directions
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Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
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Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Hannah Greenwood -
To make the cake: Sift flour, salt, and baking soda together in a bowl.
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