How to Make Lemon Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
Ingredients: Cake: 3 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, 2 ½ cups white sugar, 1 ½ cups unsalted butter, softened, 4 large eggs, 1 cup buttermilk, 1 teaspoon
lemon extract. Glaze: 2 cups confectioners' sugar, ¼ cup lemon juice, 2 tablespoons unsalted butter, softened, 1 tablespoon lemon zest. Turn the oven on to 350 degrees Fahrenheit (175
degrees Celsius). Grease and dust a tube pan with flutes. Prepare the cake: In a bowl, sift flour, baking soda, and salt. Using an electric mixer, beat butter and sugar in a bowl for ten minutes.
One egg at a time, add them, beating thoroughly after each addition. In three batches, add the flour mixture and buttermilk in succession, mixing well after each addition. Finish with the flour mixture. Add lemon extract and stir. Transfer the mixture
into the ready pan. Put in the oven, then quickly lower the heat to 325 degrees Fahrenheit (165 degrees Celsius). Bake for 60 to 75 minutes, or until a toothpick inserted into the middle comes out clean.
Take out of the oven and let cool for ten minutes in the pan. To loosen the cake, tap the pan hard a few times and then give it a gentle shake. To release the cake onto the wire rack, place it over
the pan and invert it. Place the cake and rack on top of a parchment paper sheet. Prepare the glaze: In a bowl, use an electric mixer to blend together butter, lemon juice,
confectioner's sugar, and lemon zest until smooth. Half of the glaze should be poured over the heated cake. After 20 minutes of cooling, drizzle the leftover glaze on top