Ingredients for Lemon Pound Cake With Lemon Icing
- Unsalted Butter
- All Purpose Flour
- 1/2 cup buttermilk
- Pure Vanilla Extract
- 1 teaspoon lemon extract
- Lemons, Zest Of
- Fresh Lemon Juice
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 2-4 tablespoons milk
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How to Make Lemon Pound Cake With Lemon Icing
- Preheat oven to 350°F (175°C). Grease and flour two 6-cup loaf pans.
- In a small bowl, whisk together 1/2 cup buttermilk, 1 teaspoon vanilla extract, and 1 teaspoon lemon extract. Add 2 tablespoons lemon zest and 2 tablespoons lemon juice. Set aside.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Reduce mixer speed to low. Gradually add the dry ingredients and the buttermilk mixture alternately, beginning and ending with the dry ingredients, beating until just combined. Do not overmix.
- Divide batter evenly between the prepared loaf pans.
- Gently tap pans on the counter to smooth the tops and remove air bubbles.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes. If the cakes are browning too quickly, tent loosely with aluminum foil.
- Let cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together 2 cups powdered sugar, 2 teaspoons lemon juice, and 2-4 tablespoons milk until smooth and desired consistency is reached.
- Drizzle glaze over the completely cooled cakes.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
93g
Fat
26g
Carbs
12g
