LEMON POUNDCAKE
Serves: 6
LEMON POUNDCAKE
Ready in: 50 MinTotal time: 50 Min
Buttery, rich and satisfying, this lemon butter pound cake is scrumptious!
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter at room temperature
- 1 cup granulated sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup fresh lemon juice
- For the Glaze:
- 1/3 cup granulated sugar
- 1/3 cup fresh lemon juice
Instructions
- Preheat the oven to 350 F. Grease and flour 1 large loaf pan or 2 smaller pans. In a mixing bowl, combine the flour, baking powder and salt.
- Using an electric mixer, cream the butter and the sugar. Add the eggs one at a time along with the vanilla. Add the dry ingredients and the lemon juice alternately to the butter mixture, ending with the dry ingredients. Mix until just smooth.
- Pour into the prepared pan/pans and bake until a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), about 1 hour. To make the Glaze, stir together the 1/3 cup sugar and 1/3 cup lemon juice until the sugar is dissolved.
- When the cake is done, let cool in the pan for 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Using a pastry brush, spread the glaze all over the top and sides of the cake and let it soak in. Repeat until all of the glaze is used up. Allow the cake to cool completely before serving.
