Lemon Pound Cake
Lemon Pound Cake - buttery, sweet and lemony pound cake with sugary glaze. This lemon pound cake recipe is so good you'll want it every day.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs (room temperature)
- 1 cup sugar
- 2 tablespoons butter (softened)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/3 cup lemon juice
- 1/2 cup vegetable oil
- zest of one lemon
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon lemon extract
Instructions
- 1
Preheat the oven to 350°F (176°C). Grease and flour a 9" x 5" (23 x 12 cm) loaf pan, or three mini loaf pans, and set aside.
- 2
In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- 3
In a medium bowl, beat together the eggs, sugar, butter, vanilla extract, lemon extract, and lemon juice using an electric mixer until just blended. Pour the wet ingredients into the dry ingredients and mix until smooth. Then, add the oil and lemon zest, and mix well.
- 4
Pour the batter into the prepared loaf pan or mini loaf pans. Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool on a wire rack.
- 5
To make the glaze, whisk all the ingredients together and pour it over the cooled loaf.