Shelly's Recipe

LEMON POUND CAKE

Category: Cakes

1 cup butter
3 cups flour
3/4 cup low-fat buttermilk
zest of 2 lemons, finely grated
1/3 cup fresh lemon juice
1 1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups sugar
5 large eggs

Preheat oven to 350. Butter and flour two loaf pans. In small bowl, combine buttermilk with lemon zest and juice. In medium bowl, whisk together flour, salt, baking powder and baking soda.

Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour mixture in three parts and buttermilk mixture in two - beginning and ending with flour. Beat just until smooth. Divide batter evenly between pans and smooth tops. Bake until toothpick inserted comes out clean, 50 to 60 minutes. Cool 15 minutes in pan and turn out cakes onto rack. Dust with confectioners sugar and serve wish fresh blueberries as garnish.