Martha Stewart's Glazed Lemon Pound Cake

This turned out quite a yummy, polite little cake :) Good for teas.

Cake
1 cup unsalted butter, softened
3 cups all-purpose flour
3/4 cup low-fat buttermilk (this is the secret ingredient!)
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (from the 2 lemons you grated)
1.5 tsp salt
Half tsp baking powder
Half tsp baking soda
2 cups sugar (I use less)
5 large eggs

Lemon glaze
2 cups icing sugar
3-4 tbs fresh lemon juice


1. Pre-hear oven 350F, butter and flour 2 loaf tins.

2. Combine buttermilk, lemon zest and juice.

3. Whisk together flour, salt, baking powder and soda.

4. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition.

5. With mixer on low, add flour mixture in three parts alternately with buttermilk mixture in two, beginning and ending with flour. Beat until just smooth. Do not overbeat.

6. Divide batter evenly into two pans, bake until toothpick inserted comes out clean -50-60 minutes.

7. Cool completely before glazing. Let dry 30 minutes after glazing.