Rylie’s Lemon Pound Cake

Pound Cake Ingredients:
3 cups all purpose flour, spooned into measuring
cup and leveled-off with a knife
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk or low fat milk
2 tablespoons grated lemon zest, packed
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2¼ cups granulated sugar, plus more for the pan
3 large eggs

Syrup Ingredients:
¼ cup water
¼ cup granulated sugar
1½ tablespoons fresh lemon juice

Glaze Ingredients:
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice

Baking Directions:
• Preheat the oven to 325°F (163°C)
•In a medium bowl, whisk together the flour, baking soda and salt.
•In another medium bowl, whisk together the buttermilk, lemon zest and lemon juice.
• For this next step, use an electric mixer fitted with the paddle attachment (or a hand mixer if an electric mixer is unavailable). In the attached bowl (or a large mixing bowl), cream the butter and sugar on medium speed until light and fluffy (3 to 4 minutes). Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
• With the mixer on low speed, beat in one quarter of the flour mixture, then one third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
• Thoroughly grease a 10-inch bundt pan with nonstick cooking spray or vegetable shortening and be sure to get into all the crevices. Coat the greased pan generously with granulated sugar, making sure the entire surface of the pan is evenly coated.
• Spoon the thick batter into the prepared bundt pan and smooth with a rubber or silicon spatula.
• Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.
• Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan. Cool the cake in the pan for no more than ten minutes.
• Combine the water and sugar in a saucepan and bring it to a boil. Remove from the heat and stir in the lemon juice.
• Invert the warm cake onto a cooling rack.
• Slip a large piece of parchment paper, aluminum foil, paper towels or plate under the rack for easy clean-up.
• Slowly brush the hot syrup over the cake, letting it soak in. Allow the cake to cool completely for about one hour.
• When the cake is cool, carefully transfer it to a serving platter.
• In a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze. It should be the consistency of molasses or honey. Spoon the glaze over the top of the cake, letting it drip down the sides. Allow the glaze to harden at room temperature for about 10 minutes.
• Slice the lemon pound cake, serve and enjoy!