Lemon Pound Cake

Ingredients:

 

 

 

3 cups all-purpose flour

 

1/2 tsp baking powder

 

1/4 tsp baking soda

 

1/2 tsp salt

 

1 cup unsalted butter, room temperature

 

2 cups granulated sugar

 

4 large eggs

 

1 tsp vanilla extract

 

1/4 cup fresh lemon juice

 

2 tbsp lemon zest

 

1/2 cup whole milk

 

For the lemon glaze:

 

 

 

1 cup powdered sugar

 

2 tbsp fresh lemon juice

 

1 tbsp lemon zest

 

 

 

Instructions:

 

 

 

Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

 

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

 

 

In a large mixing bowl, beat the butter and sugar together until light and fluffy.

 

Add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, lemon juice, and lemon zest.

 

Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture.

 

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

 

Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

 

To make the lemon glaze, in a small bowl, mix together powdered sugar, lemon juice, and lemon zest cake comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

 

To make the lemon glaze, in a small bowl, mix together powdered sugar, lemon juice, and lemon zest until smooth.

 

Once the cake is cooled, drizzle the lemon glaze over the top of the cake.

 

Slice and serve. Enjoy!

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