Wednesday, March 16, 2011

6 Glazed Lemon Pound Cake

Nate had never been to a Starbucks before meeting me. . . but quickly he learned about the delicious goodness Starbucks has to offer (he had to. . . my dad, Clark and I are all obsessed) . . . and now, he loves his 1/2 coffee 1/2 hot chocolate in a MEDIUM cup (he refuses to say 'grande' or heaven forbid call his drink a Cafe Misto!) One of his favorite treats from Starbucks is their lemon pound cake! 
So, I decided to make him one!
 This is good even without the glaze! :-)
But who doesn't want some glaze? 
The finished product. . .
 Nate is obsessed. . .
He has had a piece for breakfast, snack, dinner, snack . . .
Lemon Pound Cake
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
2 cups sugar
5 large eggs
Lemon Glaze (recipe below)
Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.(I just used Pam)
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 after each addition.
With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
Lemon Glaze  
2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice
Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
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  1. Looks delicious! I think I'm going to make this tonight! Thank you!

  2. Woman! You are going to double my pants size...scrumptious!

  3. I have to agree with Nate...I hate the 'grande' and the cafe misto terminology myself...I think it should be 'medium' and 'cafe au lait. And Starbucks is practically on every corner of where I live...
    But the lemon pound cake sounds SO good! And yours looks so pretty!

  4. wow oh wow elizabeth this looks amazing, a great lemon recipe! yum yum! thanks for posting this! meg


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