Description
My mother’s blue-ribbon pound cake recipe. It always gets rave reviews.
Ingredients
- 2 ½ cups white sugar
- 1 ½ cups butter, softened
- 4 eggs
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon lemon extract
- 2 cups confectioners’ sugar
- ¼ cup lemon juice
- 2 tablespoons butter, softened
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy
- about 10 minutes. Add eggs one at a time
- thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour
- salt
- and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk
- beating well after each addition
- and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean
- 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner’s sugar
- lemon juice
- 2 tablespoons butter
- and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 12