A bowl of lemons has been sitting on my kitchen counter all week. I'll use one or two in a dinner recipe or when making a vinaigrette. But whats even better?…To use fresh lemons when baking. Nothing compares to the zest or juice of fresh lemons when making cakes, breads or cookies.
THE RECIPE: A lemon pound cake with lemon glaze. The recipe that I used called for a cup of juice, which would take five or six lemons. I rarely have this many lemons on hand so I knew it was the perfect time to try this recipe!
You can make small loaf pans or fill one Bundt pan. I think you could also pour the batter into muffin tins so they are bite-size and easy to eat.
Today I divided the batter into loaf pans. I am sending one with my dad to work tomorrow morning. The glaze hardened on the cake so I wrapped one loaf in a clear bag, tied it with a ribbon and wrote out the recipe.
THE RESULT: A very moist and sweet pound cake! The icing itself is very sweet so it gives the cake a fresh boost of lemon flavor. It is a perfect dessert after a summer meal. If you make the cake in loaf pans like I did, it is very easy to slice individual pieces with a serrated knife.
GLAZED LEMON POUND CAKE
recipe by Martha Stewart
- 1 cup (2 sticks) unsalted butter
- 3 cups all-purpose flour
- ¾ cup buttemilk
- grated lemon zest from 2 lemons
- 1 cup lemon juice (from 5-6 lemons)
- 1 ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups sugar
- 5 large eggs
-Preheat oven to 350 degrees. Butter and flour two loaf pans (4 ½ by 8 inches) or one Bundt pan
-Combine buttermilk, lemon juice and zest.
-whisk in a medium bowl flour, salt, baking powder, baking soda
-Mix on medium speed the sugar and butter until light and fluffy. Add eggs one at a time until fully incorporated (scrape down sides of bowl if needed)
-At low speed add flour mixture and alternate with the buttermilk mixture. End with the flour mixture until batter is smooth. Do not overmix.
-Divide batter between the pans. Bake until toothpick comes out clean (about 50-60 minutes). Cool 15 minutes in pan. Turn out onto rack and cool completely (top side up). Pour glaze over cakes and let set 30 minutes and the glaze will harden.
- 2 cups powdered sugar (plus more if needed)
- 3-4 tablespoons fresh lemon juice
-Place sugar in a bowl and add the lemon juice and stir. Add more powdered sugar or lemon juice if needed. Until the glaze is thick but pourable. Ice the cooled cakes.