Recipe: Lemon Buttermilk Pound Cake with Lemon Glaze(2)

Hi Nancy,

I know you only asked for the glaze, but I thought I'd post the recipes too for anyone else that might want them. If you have the time, please post your recipe.

Happy Baking,

Betsy

Buttermilk Lemon Pound Cake

POUND CAKE:
4 eggs
3 c. flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. nutmeg
1 c. butter or margarine, at room temperature
1 1/2 c. sugar
2 tbsp. lemon juice
1 tbsp. grated lemon peel
1 c. buttermilk

LEMON GLAZE:
1/3 c. powdered sugar
2 tbsp. lemon juice
1/4 tsp. vanilla

To prepare the pound cake: Grease and flour a 10-inch bundt pan or two 8 1/2 x 4 1/2 inch loaf pans. Sift together the flour, salt, soda, baking powder and nutmeg; set aside. Put the butter into the large bowl of an electric mixer and beat until smooth. Slowly add the sugar, beating constantly, and continue beating until smooth and well blended. Add the eggs all at once and beat until the mixture is light and fluffy. Sprinkle about half the flour mixture over the butter mixture and beat until well blended. Add the lemon juice and peel with half of the buttermilk. Alternate the remaining flour mixture and buttermilk and beat until the batter is smooth and well blended. Pour the batter into the prepared pans. Bake the bundt cake in a preheated 350 degree oven for 1 to 1 1/4 hours, the loaf cakes for 40 to 45 minutes, or until the cakes test clean. Remove from the oven and let cool on wire rack 5 minutes before unmolding.

LEMON GLAZE: Stir together the powdered sugar, lemon juice and vanilla. Brush over the top of the warm cake; cool completely before cutting.


Lemon Buttermilk Pound Cake

1 c. margarine or butter
6 eggs
1 c. buttermilk
3 c. all purpose flour
1/2 tsp. baking soda
2 1/2 c. sugar
2 tsp. finely shredded lemon peel
1 tbsp. lemon juice
1 tsp. vanilla extract
Lemon Icing

Bring butter or margarine, eggs and buttermilk to room temperature. Grease and flour a 10" tube pan or 2 (8"x4"x2") loaf pans. In a small bowl stir together flour and baking soda; set aside. In large mixer bowl beat butter with electric mixer on medium speed until softened. Gradually add sugar, beating until combined. Add eggs, one at a time, beating for 1 minute after each addition, scraping bowl frequently. (Scraping the bowl assures that the batter will be thoroughly mixed.) Add lemon peel, lemon juice and vanilla; beat well. Add flour mixture and milk alternately to beaten mixture. Turn batter into prepared pan. Bake in a 350 degree oven for 55 to 60 minutes (tube pan) or 40 to 45 minutes (loaf pans). Cool on rack for 15 minutes. Remove from pan and cool completely.

LEMON ICING: In a bowl combine 1 cup powdered sugar, 1 teaspoon shredded lemon peel and 3 to 4 teaspoons juice and 1 teaspoon milk (sweet milk) and put on cake.