Lemon Poundcake

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

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