One of the good things about going to Home Church is that I sign up to make snack. About every 6 weeks, I need to bring something for about 15 people as a snack. I usually bring dessert. It's easy and gives me a chance to try new things.
That being said, I love all things lemon. I learned today that J doesn't like it quite so much. But he will tolerate whatever I make. So he's informed me that while it's not his favourite, he will help me eat any cake that is left. Having tasted this cake, I'm not sure that I really want to share.
When I was growing up, my mother would make a lemon cake in a bundt pan with a snow white icing that was fresh juice and icing sugar. I always loved the cake and peeling the icing off, bit by bit to eat. It was sweet, but had a good deal of pucker to it. The cake was moist and lemony. I've never asked my mom for the recipe, but I've often thought about making it with that icing.
With the Magazine Challenge, I found a cake that looked like my mom's cake with the glaze made of icing sugar and juice. Plus, I needed something for home Church! It was a win all the way around. Plus, the first 5 days of May are done, and I've already made 2 recipes. It may happen that I make 6 recipes in one month!
To that end, I present to you now from the May 2005 Everyday Food Glazed Lemon Pound Cake:
1 c butter, softened - plus enough to grease the panFrom Everyday Food May 2005
3 c all-purpose flour
3/4 c buttermilk
Zest of 2 lemons
1/3 c fresh squeezed lemon juice
1-1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 c sugar
1. Preheat the oven to 350F and place the rack in the lowest position in the oven. Grease a 12 cup bundt pan, or 2 loaf pans.
2. Combine flour, salt, baking powder and soda in a bowl, stirring well. Combine lemon zest, juice and buttermilk in another measuring cup.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each egg is added. Then with the mixer on low, add flour and buttermilk alternately, beginning and ending with flour until just smooth.
4. Spread evenly in the pan, and bake 50-60 minutes, until a toothpick comes out clean. Let cool 15 minutes in the pan before turning out onto a rack to cool completely.
5. For the glaze, mix 4 Tbsp lemon juice with 2 c icing sugar, stirring until smooth. The icing should be thick, but pourable. Spoon onto the cake, allowing it to drip down over both sides. Let dry before serving.