Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Glazed Lemon Pound Cake 3.5 (908) 62 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 15, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 3 hrs Yield: 2 loaves Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake. Ingredients 1 cup (2 sticks) unsalted butter, softened, plus more for pan 3 cups all-purpose flour (spooned and leveled), plus more for pan ¾ cup low-fat buttermilk Zest of 2 lemons, finely grated ⅓ cup fresh lemon juice (about 2 lemons) 1 ½ teaspoons salt ½ teaspoon baking powder ½ teaspoon baking soda 2 cups sugar 5 large eggs Lemon Glaze for Glazed Lemon Pound Cake Directions Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix). Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing. Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes. Lisa Cohen Cook's Notes The batter can also be baked in a 12-cup buttered and floured nonstick Bundt pan; the cooking and cooling times are the same. Rate it Print