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Lemon pound cake

by Emy
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ingredients:

°3 cups of all-purpose flour
°1/2 teaspoon baking powder
°1/4 teaspoon of baking soda
°1/2 teaspoon salt
°1 cup unsalted butter, room temperature
°2 cups of granulated sugar
°4 large eggs
°1 teaspoon vanilla
°1/4 cup fresh lemon juice
°2 tablespoons of lemon peel
°1/2 cup full fat milk
+For the lemon glaze:
°1 cup powdered sugar
°2 tablespoons of fresh lemon juice
°1 tablespoon of lemon peel

Directions:

Preheat oven to 350°F (175°C) and grease a 9″ x 5″ loaf pan.
In a medium bowl, mix the flour, baking powder, baking soda, and salt. sit aside.

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In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy.Gradually add flour mixture to butter mixture, alternating with milk. Start and finish with the flour mixture.
Pour the mixture into the prepared loaf pan and smooth the top with a spatula.Baking for 60-70 mn 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 the powdered sugar, lemon juice, and lemon peel cake.

To make the lemon glaze, in a small bowl, mix the powdered sugar, lemon juice, and lemon zest until smooth.
Once the cake has cooled, drizzle a layer of lemon glaze over the top of the cake.
Cut it into slices and serve. Enjoy!

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