Glazed Lemon Pound Cake

"This cake doesn't rise very much, so don't be surprised if it is shorter than you might expect!"
 
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Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Butter a 9"x5" loaf pan.
  • Dust with sugar, and tap out excess; set aside.
  • Whisk together flour, salt, and baking soda.
  • Stir together 1 tablespoon lemon juice and the milk.
  • Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment.
  • Mix until pale and fluffy, about 2 minutes.
  • Mix in eggs and zest.
  • Working in two batches, alternate mixing in flour mixture and milk mixture.
  • Pour batter into prepared pan- Bake until a caker tester comes out clean, about 35 minutes.
  • Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice.
  • Upon removing cake from oven, immediately brush with lemon glaze.
  • Let cake cool in pan 10 minutes.
  • Unmold cake.
  • Brush remaining glaze on top- Garnish with zest.

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