Glazed Lemon Pound Cake

​There's just something about a lemon cake that just seems to epitomize summer.  Maybe it's the sunny yellow color.  Maybe it's the ripe citrus fruit that permeates the cake.  I can't really explain why but for some reason, lemon cake just represents summer for me.

I found this recipe in a Cooks' Illustrated magazine from 2006.  (Yes, I reread all of my old cooking magazines - I'm such a cooking nerd.)  This pound cake has such a bright, lemon flavor that it is delicious all by itself and even better when accompanied by some fresh summer berries.   

Lemon Pound Cake 
zest and juice from 3 lemons
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
3/4 cup buttermilk
3 eggs + 1 yolk
18 Tablespoons butter
2 cups sugar

Glaze
2-3 Tablespoons lemon juice
1 Tablespoon buttermilk
2 cups powdered sugar

​Zest lemons and combine with lemon juice.  Let sit for 10-15 minutes.

​Whisk together flour, baking powder, baking soda and salt.

​Gently whisk eggs and yolk together.

​Cream butter and sugar until light and fluffy.

​​Add half of eggs and beat 15 seconds.  Add remaining eggs and beat until combined.

​Combine buttermilk and vanilla.

​​Add lemon mixture.
​

​Add to butter mixture, alternating with flour mixture.

​Scrape into greased bundt pan.

​​Bake 45-50 minutes at 350.

​Allow to cool in pan 1 hour.  Invert onto a cake circle.

​Even though this cake didn't need any more adornment, I decided to add the glaze too.  Whisk together glaze ingredients in a liquid measuring cup.

​Drizzle over cooled cake.

​Even though we are in the height of our summer here in Atlanta, I realize that some of my blog followers are going through their winter months right now.  (Special shout out to my New Zealand followers - Love You guys!)  This recipe is especially important for those of you who haven't seen the sun in a while.  A bright sun shaped lemon cake might be just what you need to brighten up a cool blustery day.

A little bit of sunshine, coming you way. 

Ciao! 

Click here for a printable version of this recipe