Lemon loaf pound cake. My family always asks for this love-me-tender lemon pound cake. Sometimes, I shake things up and make cupcakes with the batter. This lemon loaf cake is packed with lemon flavour.
Dust the cake with powdered sugar or drizzle the optional fresh lemon Beat well. Blend in the lemon zest, lemon juice and the extracts. Spoon batter into the prepared loaf pan. You can cook Lemon loaf pound cake using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Lemon loaf pound cake
- You need of Lemon loaf.
- You need 1 1/4 cup of flour.
- It’s 1 tsp of baking powder.
- You need 1/2 tsp of salt.
- You need 1/2 cup of unsalted butter.
- It’s 1 cup of granulated sugar.
- Prepare 2 of eggs.
- You need 1 tsp of vanilla.
- It’s 2/3 cup of homogenized milk.
- You need 1 tbsp of lemon juice.
- Prepare 1 tbsp of lemon zest.
- Prepare of Glaze.
- It’s 3 tbsp of lemon juice.
- You need 3/4 cup of icing sugar.
The lemon loaf pound cake uses freshly squeezed lemon juice and a fresh lemon zest. The icing is lemon too, made with lemon juice and powdered sugar. This lemon loaf uses very simple ingredients – flour, baking powder, salt, sugar, butter, eggs, milk and lemons. Moist lemon pound cake with glaze is tender, sweet and made with fresh lemon flavor.
Lemon loaf pound cake instructions
- In a bowl, combine flour with baking powder and salt. Stir in lemon zest..
- In another bowl, beat butter with electric mixer. gradually add 1 cup of granulated sugar and beat for about 2 minutes..
- Beat in eggs, vanilla, milk and 1 tablespoon of lemon juice..
- Using a wooden spoon, stir in flour mixture, until batter is moist. Do not overmix this!.
- Pour batter into 9 x 5 inch greased loaf pan and bake at 350° until golden. Check after 55 minutes by inserting a skewer into the center of the loaf. If it comes out clean, your loaf is done. Don't worry if the top cracks..
- When your loaf ia baked, remove pan onto a rack. Immediately use a scewer to poke a few holes into the hot loaf..
- Brush glaze over the top of the loaf and allow the loaf to cool for 10 minutes, then run a knife around the edges of the baking pan. Turn out the loaf, then brush the bottom and sides of the loaf with glaze. Turn the loaf right side up and drizzle the remaing glaze over the top of the loaf..
- Once cooled, slice and store the loaf in the refridgerator..
Why is pound cake so freakin' good? Obviously the answer is butter, sugar and flour, but I'm still surprised each time I make it. This lemon loaf cake is packed with lemon flavour. A definite must try to lemon lovers out there! What makes this pound cake recipe special.
