LEMON POUND CAKE

Ingredients

Lemon Pound Cake

• 1 ½ cups all motive flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 3 giant eggs room temperature
• 3 tablespoons lemon zest
• 3 tablespoons lemon juice
• ¼ cup bitter cream

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

Preheat oven to 350 degrees. Grease an 8×4 inch loaf pan.
In a medium bowl, whisk collectively the flour, baking powder, and salt. Using a hand mixer or stand mixer, beat the butter and sugar collectively till creamy.
Reduce the mixer velocity to stir. Add the eggs one at a time, mixing simply till barely incorporated. Scrape down the facets of the bowl and the beater countless times. Add the lemon juice and lemon zest, mixing simply till barely incorporated.
Keeping the mixer on low speed, add the dry substances and the bitter cream alternating between the two. Pour the cake batter into the organized pan.
Bake in a preheated oven for about 45-55 minutes or till the cake is golden brown and a toothpick inserted in the middle comes out clean. Remove from the oven and cool for 10-15 minutes earlier than inverting. Carefully invert the cake onto a cooling rack. Let the cake cool for about 1 hour.
Whisk the powdered sugar and lemon juice collectively till smooth. Drizzle or brush over the cooled cake.

Notes

Grease the loaf pan nicely with butter or shortening.
Use freshly squeezed lemon juice and lemon zest for that over-the-top lemon taste. If desired, you should additionally add 1/2-1 teaspoon of lemon extract.
Preheat the oven for 30 minutes earlier than baking the cake.
Do now not overmix the pound cake after creaming the butter and sugar. If there is a now not a stir putting on your mixer, then hand-stir the substances collectively after creaming the butter.
Use actual candy cream butter to make sure most effective texture and butter flavor. Put the butter on the counter about 1 hour earlier than you begin this recipe.
Take the eggs and bitter cream out of the fridge about 30-45 minutes earlier than beginning this recipe.
If the cake is browning too fast, then cowl it loosely with aluminum foil.
The cake is achieved when a toothpick inserted in the pinnacle comes out smooth or with simply a few moist crumbs on it.
Once cooled, save the cake wrapped in plastic or in an hermetic container on the counter for up to four days.

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