Lemon Pound Cake with Lemon Icing

Thank you to Jacqueline Edwards Schuster for sharing this recipe!

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Ingredients:

1 cup (2 sticks) unsalted butter, room temperature,
3 cups all-purpose flour
3/4 cup buttermilk
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
Finely grated zest of 2 lemons
1 cup fresh lemon juice (5 to 6 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs

Preheat oven to 350 degrees.

Prepare two 6 cup loaf pans (4 1/2-by-8 inch) by brushing with butter and then dust with flour, tapping out excess. In a small bowl, combine buttermilk with vanilla extract and lemon extract. Add the lemon zest and juice. Set aside.

Next, in a medium bowl, whisk together flour, salt, baking powder, and baking soda. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating until incorporated after each and scraping down sides of bowl as needed.

Reduce speed to low. Add flour mixture a little at a time, alternating with the buttermilk and beat until just smooth (do not over mix).

Divide your batter evenly between pans; shake and top on counter to smooth tops and get rid of air bubbles.

Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes. Start checking them a little earlier to make sure they are not getting too brown. If they are, lay a piece of aluminum foil on top.

Cool 15 minutes in pan, then turn out onto a rack to cool completely.

Lemon Icing:

1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk

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

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