Use fresh lemons for an amazing spring pound cake. It tastes – and smells – like a warm day in the sun.
Lemon Pound Cake
Ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- 1 cup unsalted butter (2 sticks) (room temperature)
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1 tsp pure vanilla extract
- 1 tsp lemon extract
- ½ cup freshly squeezed lemon juice
Directions:
Preheat the oven to 350°, lightly oil a metal 9×5 bread pan.
Add the butter to a stand mixer bowl, and beat on low until smooth.
Add in the sugar, beat in.
Add eggs one at a time until mixed in, then scrape down the bowl sides and beat until smooth.
Add the extracts, flour, baking powder, and salt. Beat smooth.
Add lemon juice and beat till mixed in.
Scrape into the prepared pan, smooth out.
Bake for 65 to 70 minutes, till a butter knife in the center comes out clean.
Let cool on a cooling rack while you mix up:
- 1/3 cup granulated sugar
- 1/3 cup freshly squeezed lemon juice
Take a pastry brush and spread some on top, brushing it well, and let it sit for 5 minutes.
Place a large sheet of parchment paper under the cooling rack, gently turn out the bread, and flip it over. Brush the remaining glaze over the top and sides, letting it soak in.
Let the cake cool fully before eating. Store covered.
~Sarah