Who here loves pound cake? I know you can get it at any grocery store. But nothing beats the homemade version -- especially with a sweet, sticky glaze over it. Plus! You get that yummy baked cake smell in your house. I mean ... eating cake is great and all, but I think I like the smell of baking cake even more than the taste. Hell, you could forget the glaze if you want and just eat the cake while it's still hot. Or you could cover it in whipped cream and berries. Or you could spread Nutella over a slice. Or -- well, pound cake is pretty versatile. I don't have to tell you. So here's a classic pound cake recipe with glaze -- the rest is up to you.
Glazed Lemon Pound Cake via Martha Stewart
For the cake
1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
For the glaze
2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice
1. Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
2. 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.
3. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. 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).
5. 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.
6. Make the glaze. Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
7. 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.
Image via WorththeWhisk.com/Flickr