Golden Lemon Pound Cake

From: Food & Wine magazine

Ingredients:
Cake:
2 cups sugar
1 cup butter, softened
4 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1 tbsp freshly grated lemon peel
1 tbsp lemon juice

Glaze:
1 1/4 cups powdered sugar
2 tsp lemon juice
1 to 2 tbsp milk

Heat oven to 325. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tbsp lemon juice.

Spread batter into greased and floured Bundt pan. Bake for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Stir together powdered sugar, 2 tsp lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

What I did differently from the recipe:
Of course I didn't have any buttermilk so I substituted lemon juice and milk. I left out the lemon peel.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was a very thick, moist cake. The lemon flavor isn't overpowering, and the glaze isn't too sweet. It was a delicious dessert and so easy to make! I will definitely make this again in the future.

Printable version:

Ingredients:
Cake:
2 cups sugar
1 cup butter, softened
4 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1 tbsp freshly grated lemon peel
1 tbsp lemon juice

Glaze:
1 1/4 cups powdered sugar
2 tsp lemon juice
1 to 2 tbsp milk

Heat oven to 325. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tbsp lemon juice.

Spread batter into greased and floured Bundt pan. Bake for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Stir together powdered sugar, 2 tsp lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.