Glazed Lemon Pound Cake - cooking recipe

Ingredients

1 cup (2 sticks) butter, unsalted, softened (plus more for pan
3 cups all-purpose flour (plus more for pan)
3/4 cup low-fat buttermilk
zest of 2 lemons, finely grated
1/3 cup fresh lemon juice, plus 3-4 tbsp for glaze
1.5 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups sugar
5 large eggs
2 cups confectioners sugar (for glaze)

Preparation

Preheat oven to 350 F.
Butter and flour two 4.5x8\" loaf pans.
In a small bowl, combine buttermilk with lemon zest and 1/3 cup juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
With an electric mixer, cream butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating after each addition.
With mixer on low, add flour mixture in 3 parts, alternating with buttermilk mixture in 2 parts and starting and ending with flour mixture. Beat just until smooth; do not overmix.
Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in center comes out clean, about 50-60 min. Cool 15 min in pan, then turn out onto a rack to cool completely before glazing.

For glaze:
Place confectioners sugar in a medium bowl and stir in lemon juice. Glaze should be thick yet pourable. Add more sugar or lemon juice if needed to reach desired consistency. Pour over cooled cakes and let run down the sides; let the glaze solidify for 30 min before serving.