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Lemon Pound Cake
This lemon pound cake has a buttery crumb, bright citrus flavor, and a glossy lemon glaze that makes the loaf look as good as it tastes.
- Total Time1 hour 15 minutes
- Yield1 loaf 1x
- DietNut Free, Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups allpurpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice for the glaze
Instructions
- Beat the butter and sugar until fluffy and pale.
- Mix in the eggs one at a time.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the batter and mix just until combined.
- Pour in the milk, then stir in the lemon juice, zest, and vanilla.
- Spread the batter into a parchmentlined loaf pan.
- Bake at 350 F for 50 to 60 minutes, until golden and set.
- Whisk the powdered sugar with lemon juice and drizzle over the cooled loaf.
Notes
- Creaming the butter and sugar well helps the crumb stay tender.
- Let the cake cool before glazing so the glaze stays on top instead of sliding away.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Find it online: https://yuminest.com/lemon-pound-cake/