Lemon Pound Cake
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
2 tablespoons brandy-based orange liqueur (such as Grand Marnier)
3 tablespoons grated lemon zest
1/4 cups buttermilk
1/2 cup fresh lemon juice
3/4 cup white sugar
Directions
Preheat your oven to 350 degrees F. Grease 2 loaf pans with cooking spray, butter, or shortening.
Using a sifter or strainer, combine flour, baking powder, ginger, and salt in a mixing bowl. Move to the side for later. In a separate, larger mixing bowl, cream butter and sugar together using a hand or stand mixer. Once you have a smooth texture, beat in the eggs. Add the lemon zest, orange liqueur, and buttermilk.
Add the flour mixture while gently stirring. Once combined, add the mix to your loaf pans.
Bake for about 50 minutes, or until an inserted toothpick comes out clean. Once removed, allow pans to cool on a wire rack.
Using a hand whisk or the whisk attachment on your mixer, combine the lemon juice and 3/4 cup of sugar. You should see the sugar dissolve. Drizzle over the loaves while they are still hot! Serve once cooled.
