Lemon Pound Cake (Recipe Courtesy of Robyn Stone):
Ingredients
For the Lemon Pound Cake
1 1/2 cups butter 3 sticks
1 (8-ounce) package cream cheese
6 large eggs
2 tablespoons lemon juice
zest of one lemon
3 cups sugar
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vanilla extract
For the Lemon Buttermilk Glaze
1 1/2 cups confectioner's sugar
2 tablespoons lemon juice
zest of 1 lemon
1 tablespoon buttermilk
Instructions
For the Lemon Pound Cake
Preheat oven to 325 degrees. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Add eggs one at a time. Add lemon juice and zest and combine well. Add flour and salt and vanilla. Mix until just well-combined but do not over mix. Pour the cake batter into the prepared bundt or tube pan.
Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes.
For the Lemon Buttermilk Glaze
As the cake is cooling, whisk together ingredients confectioner's sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.
Nutrition
Serving: 1slice | Calories: 457kcal | Carbohydrates: 67g | Protein: 5g | Fat: 19g
Source: Add A Pinch Blog/Cookbook