Lemon Pound Cake With Lemon Icing Recipe

Name: Lemon Pound Cake With Lemon Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, room temperature; 3 cups all-purpose flour; 3/4 cup buttermilk; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon lemon extract; 2 finely grated lemons, zest of; 1 cup fresh lemon juice (5 to 6 lemons); 1 1/2 teaspoons salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 2 cups sugar; 5 large eggs; Lemon Icing; 1 1/4 cups powdered sugar; 2 teaspoons lemon juice; 1 -2 tablespoon milk

Servings: persons

1 cup unsalted butter, room temperature
3 cups all-purpose flour
3/4 cup buttermilk
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
2 finely grated lemons, zest of
1 cup fresh lemon juice (5 to 6 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Icing
1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 -2 tablespoon milk

1
Preheat oven to 350 degrees. Prepare two 6 cup loaf pans (4 1/2-by-8 inch) by brushing with butter and then dust with flour, tapping out excess.
2
In a small bowl, combine buttermilk with vanilla extract and lemon extract. Add the lemon zest and juice. Set aside. Next, in a medium bowl, whisk together flour, salt, baking powder, and baking soda.
3
With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each and scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture a little at a time, alternating with the buttermilk and beat until just smooth (do not over mix).
4
Divide your batter evenly between pans; shake and top on counter to smooth tops and get rid of air bubbles. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes. Start checking them a little earlier to make sure they are not getting too brown. If they are, lay a piece of aluminum foil on top. Cool 15 minutes in pan, then turn out onto a rack to cool completely.
5
Icing:
6
Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

1801

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup unsalted butter, room temperature, 3 cups all-purpose flour, 3/4 cup buttermilk, 1/2 teaspoon pure vanilla extract, and more.

Yes, Lemon Pound Cake With Lemon Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Pound Cake With Lemon Icing

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