Ingredients
- 1 cup (2 sticks) unsalted butter, softened, plus much more for pan
- 3 cups all-purpose flour (spooned and leveled), plus much more for pan
- 3/4 cup low-fat buttermilk
- Zest of two lemons, finely grated
- 1/3 cup freshly squeezed lemon juice (a couple of lemons)
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon sodium bicarbonate
- 2 cups sugar
- 5 large eggs
- Lemon Glaze for Glazed Lemon Pound Cake
Directions
Preheat oven to 350 levels, with rack in cheapest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
In a tiny bowl (or liquid calculating cup), combine buttermilk with lemon zest and juice. Inside a medium bowl, whisk together flour, salt, baking powder, and sodium bicarbonate.
By having an electric mixer, cream butter and sugar until light and fluffy. Add eggs, individually, beating well after each addition.
With mixer on low, add flour mixture in three parts alternately using the buttermilk mixture in 2, beginning and ending with flour beat just until smooth (don't overmix).
Divide batter evenly between pans smooth tops. Bake until a toothpick placed in centers arrives clean, 50 to an hour (tent with foil if browning too rapidly). Awesome fifteen minutes in pan. Come out cakes onto a rack awesome completely before glazing.
Set rack with cakes on the baking sheet lined with waxed paper. Pour glaze over cakes, allowing it to run lower the edges let dry, about half an hour.
Cook's Notes
The batter may also be baked inside a 12-cup buttered and floured nonstick Bundt pan the cooking and cooling occasions are identical.
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