Fresh Squeezed

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.


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.