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Lemon Poundcake

5 from 21 reviews

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
  • 23 tablespoons lemon juice

Instructions

  1. Set oven to 325ºF and grease and flour 2-9″x5″ loaf pans.
  2. Cream sugar and butter together. Add eggs one at a time and combine well. Add vanilla.
  3. Whisk dry ingredients together and add half to the batter.
  4. Add half the milk and lemon juice.
  5. Add remaining dry ingredients and remaining milk/lemon. Mix until smooth.
  6. Pour into loaf pans.
  7. Bake 50-60 minutes.
  8. Cool.
  9. Make glaze by adding lemon juice to sugar and mixing until a thick, pourable consistency. Pour over cooled cakes.

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