Delicious Lemon Pound Cake

Ingredients

• 3 cups of unbleached all-purpose flour spooned into your measuring cup
• 1/2 teaspoon of baking soda
• 1/2 teaspoons of Himalayan pink salt
• 1 cup of buttermilk
• 2 tablespoons of lemon zest
• 2 tablespoons lemon juice
• 1 cup of butter
• 2 1/4 granulated sugar
• 3 eggs (large)
• For the syrup
• 2 tablespoons of water
• 2 tablespoons of lemon juice
• 2 tablespoons of powdered sugar
• For the glaze
• 1 cup of powdered sugar
• 1 cup of lemon juice
• Instructions For Lemon Pound Cake
• The recipe makes two 8½ x 4½-inch loaves 
• Rinse and zest the lemons by using a zester or a fine grater. When you have them completely zested then you will want to juice them. If you juice them first it will be harder to zest them. Trust me.  You can juice them by using a reamer, a hand juicer or just cutting them in pieces and squeezing. 
• In a mixing bowl sift your flour, salt, and baking soda.
• Whisk it and then set this bowl aside.
• In a clean bowl whisk buttermilk, lemon juice, and lemon zest.
• In your stand mixer or using a handheld electric mixer place butter and sugar in the mixing bowl and cream the ingredients together well. You will do this on medium speed for about 4 minutes or until it looks very light and fluffy.
• Using a silicone spatula scrape the sides of your bowl down and then crack one egg into the mix and beat well. Then add the next egg and beat well.
• Turn down to low on the mixer and begin to add the flour mixture a little bit at a time. Add 1/4th of the flour and mix well, then add 1/3 of the milk and mix well. Add another 1/3 of the flour and mix well and then 1/4 of the milk. Continue until all are combined.
• Using your silicone spatula scrape down the sides of the bowl again.
• Grease your bread pans and add a piece of parchment paper across the middle of the pan and hanging out to the right and left.
• Bake for 50-55 minutes
• Test with a toothpick to make sure that it comes out clean
• Cool on a wire rack for 10 -15 minutes. Run a knife down the sides of the pan and lift the parchment and the loaves out of the pan leaving the parchment in place. Let cool 1 hour.
• When almost cool make the syrup.
• How to make the lemon syrup
• Pour the water and sugar in a pan and bring to a boil. Remove from the heat and stir in the lemon juice.
• When cakes are cool spoon syrup all over the cakes on both the top and the sides.
• To make the lemon pound cake glaze:
• In a bowl, whisk together the powdered sugar and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze.
• Put your cake on a plate or platter and pour the glaze over the top of the cakes and let it pour down the sides.
• Cover with a saran wrap after the glaze has set to keep fresh.