This dense, lemon-flavored pound cake is a mouthwatering recipe you don't want to pass up. Bring in the fresh flavors of spring with an irresistible dessert you won't forget.
Ingredients
Baking spray
Flour for dusting the pan
1 1/2 cups granulated sugar
3/4 cup unsalted butter, softened
3 large eggs, at room temperature
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup whole milk
2 tablespoons grated lemon zest (from 3 medium lemons)
8 to 9 tablespoons fresh lemon juice
2 cups powdered sugar
Instructions
Preheat oven to 325°F. Coat a 9 x 5-inch loaf pan with baking spray, and line it with parchment paper.
In a mixing bowl, beat granulated sugar and softened butter with a stand mixer until fluffy, about 5-6 minutes.
Add eggs one at a time, beating well after each addition.
In a separate bowl, sift together flour, salt, and baking powder.
Gradually add the flour mixture to the butter mixture, alternating with milk and lemon juice. Begin and end with the flour mixture, beating just until combined after each addition.
Stir in 1 tablespoon of lemon zest. Beat on high speed for about 1 minute until fluffy.
Spoon the batter into the prepared loaf pan.
Bake in the preheated oven for about 1 hour and 5 minutes, or until a wooden pick inserted into the center comes out clean.
Let the cake stand in the pan for 10 minutes before removing it to cool completely on a wire rack for about 2 hours.
In a medium bowl, mix powdered sugar and the remaining lemon zest. Whisk in enough lemon juice to reach desired drizzling consistency.
Drizzle the lemon glaze over the cooled cake. Enjoy!
