Lemon Pound Cake

Lemon Pound Cake

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk, room temperature
• 1/4 cup lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice (freshly squeezed)
• Lemon slices and fresh mint for garnish (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 325°F (160°C). Grease and flour a loaf pan, or line it with parchment paper.
2. Prepare the Cake Batter:
   • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Add the eggs, one at a time, beating well after each addition.
   • In a separate bowl, whisk together the flour, baking soda, and salt.
   • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
   • Stir in the lemon juice, lemon zest, and vanilla extract until just combined.
3. Bake the Cake:
   • Pour the batter into the prepared loaf pan and smooth the top.
   • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Lemon Glaze:
   • In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust the consistency with more powdered sugar or lemon juice as needed.
5. Glaze the Cake:
   • Once the cake is completely cooled, drizzle the lemon glaze over the top.
   • Garnish with lemon slices and fresh mint if desired.
6. Serve:
   • Slice and serve your delicious lemon pound cake. Enjoy!

Tips:

• Make sure the butter, eggs, and buttermilk are at room temperature for a smooth batter.
• You can store the cake in an airtight container at room temperature for up to 3 days.

Enjoy your homemade lemon pound cake!