Lemon Poundcake
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 minutes
- Yield: 24
Ingredients
Scale
- 1 cup soft butter
- 2 cups sugar
- 4 eggs
- 3/4 cup milk
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Glaze, optional:
- 2 cups sifted powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Set oven to 325ºF and grease and flour 2-9″x5″ loaf pans.
- Cream sugar and butter together. Add eggs one at a time and combine well. Add vanilla.
- Whisk dry ingredients together and add half to the batter.
- Add half the milk and lemon juice.
- Add remaining dry ingredients and remaining milk/lemon. Mix until smooth.
- Pour into loaf pans.
- Bake 50-60 minutes.
- Cool.
- Make glaze by adding lemon juice to sugar and mixing until a thick, pourable consistency. Pour over cooled cakes.
Find it online: https://hilahcooking.com/lemon-pound-cake/