Description
A refreshing and zesty lemon pound cake topped with a sweet icing, perfect for any occasion.
Ingredients
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter
- 2 Large eggs (room temperature)
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/8 teaspoon Salt
- 1/2 cup Whole or 2% milk
- 1 1/2 cups Powdered sugar (for icing)
- 2 tablespoons Lemon juice (for icing)
- 1 teaspoon Lemon zest (for icing)
Instructions
- Preheat the oven to 350°F (175°C) and prepare your ingredients.
- Mix sugar and butter in a stand mixer until fluffy for about 4 minutes.
- Add eggs, lemon juice, and lemon zest, blending until combined.
- Whisk together flour, salt, and baking powder in a separate bowl. Incorporate this mixture into the batter.
- Mix in the milk until the batter is well combined, scraping the bowl as needed.
- Pour the batter into a lined loaf pan and bake for 40-45 minutes.
- Cool the loaf for 15 minutes in the pan, then transfer to a wire rack to cool for another 15 minutes.
- Whisk together powdered sugar, lemon juice, and lemon zest for the icing.
- Once the cake is cool, pour one-third of the icing over the loaf. Let it set for 5 minutes and repeat twice.
- Slice the loaf using a bread knife and serve.
Notes
For best results, ensure your eggs and butter are at room temperature and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American