Lemon Pound Cake

Lemon Pound Cake

There’s something about lemon pound cake that is so supremely satisfying. The tartness of the lemon flavor is subdued by the butter and sugar in the recipe, making for a delectable treat that is perfect all year round. Add a hot cup of tea or a glass of cold milk and you’ve got a perfect afternoon snack, but this cake also really shines as the dessert after dinner.

Ingredients:

Cake

3/4 cup unsalted butter, softened

1 1/4 cups granulated sugar
8 egg yolks

2 1/2 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoons salt
3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 teaspoon lemon zest

Lemon glaze: 
2 cups powdered sugar
1-2 tablespoons fresh lemon juice

1-2 teaspoons buttermilk
Zest of one lemon

Directions:

Preheat oven to 325°F and grease a bundt pan with butter or nonstick spray.

In a large bowl, cream together the butter and sugar with an electric mixer until fluffy.

In a separate bowl, beat the egg yolks until light and pale yellow. Add to creamed butter mixture and mix to combine.

Sift together the flour, baking powder, and salt three times. Add to the butter mixture, alternating with the milk and mixing in between.

Add vanilla, lemon zest, and lemon juice and beat for two minutes.

Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.

Remove from oven and allow to cool 20 minutes before inverting onto a serving plate. While cake cools, make the glaze.

Glaze directions: in a medium bowl, stir together the powdered sugar, lemon juice, buttermilk, and lemon zest.

Add more lemon juice and buttermilk as needed. Once cake is on serving platter, pour glaze over, slice, serve, and enjoy!