LEMON POUND CAKE – Erin Darlington

By Admin · June 23, 2010 · Leave a comment

2 cups sugar                                                                       

1 cup butter                                                                                  GLAZE

3  eggs                                                                                         1/3 cup melted Butter

3 ¼ cups flour                                                                              2 cups Powdered Sugar

½ teaspoon baking soda                                                                1 tsp. Lemon Zest

1 cup buttermilk                                                                          2 to 4 T. very Hot Water

2 Tablespoons lemon zest, grated

2 Tablespoons fresh lemon juice

Preheat oven to 325°.  Cream butter and sugar until light and fluffy.  Add eggs one at a time, beating after each addition.  Add flour and baking soda and mix.  Add buttermilk, lemon zest, and juice. Mix just until combined.  Grease and flour large loaf pan. (I put a little of the batter in a cup cake or two because it was too much for one loaf tin).  Pour batter into loaf pan.  Bake for 1 hour, 30 minutes.  During last half hour, cover loosely with foil if browning too much.  Remove from pan, cool 10 minutes and  top with glaze mixture.