I tried this recipe from Martha Stewart, and it's wonderfully delicious. I skipped the glaze though, and sifted powdered sugar instead. Serve with raspberry jam.
Lemon Pound Cake
Makes 2 loaves
- 1 cup (2 sticks) unsalted butter, softened, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 3/4 cup low-fat buttermilk
- Zest of 2 lemons, finely grated
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1-1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-1/2 cups sugar (originally 2 cups, but I find it too sweet)
- 5 large eggs
- Powdered sugar for dusting
- Preheat oven to 350 degrees F, with rack in lowest position. Butter and flour two 4-1/2 x 8-inch loaf pans.
- In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well and scraping the sides after each addition.
- With mixer on low, add the flour mixture in three parts, alternating with the buttermilk mixture. Beat just until smooth, but do not overmix.
- Divide batter evenly between the two pans. Smooth the tops. Bake about 50-60 minutes (tent with foil if browning too quickly), or until a toothpick inserted in centers comes out clean. Cool 15 minutes in pan. Turn out the cakes onto a rack. Cool completely.
- Dust with powdered sugar, and serve with raspberry jam.