Lemon Pound Cake with Lemon Drizzle Recipe

Submitted By: Rebekkah from 37 Cooks.

Blog/Website: http://37cooks.blogspot.com/2014/01/lemon-pound-cake-with-lemon-drizzle.html

Lemon Pound Cake with Lemon Drizzle Notes
Ingredients
  • For Cake:
  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 4 large eggs
  • 2 teaspoons lemon extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon lemon peel zest
  • For Lemon Drizzle:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons lemon extract
Serves / Yields
Preparation Instructions

Preheat your oven to 350°F.

Combine the butter and sugar in your mixer on low speed. While the butter and sugar is mixing together, whisk your eggs and lemon extract in a bowl and set it aside. Then, combine the flour, salt and lemon zest in a separate bowl. Add the egg mixture to the butter and sugar while still on low speed. Then add the dry ingredients. Make sure the ingredients are well combined before scraping the batter into your pan.

Choose your type of pan. You can use either a loaf pan or a Bundt cake pan. I make this pound cake in a Bundt cake pan. You can also choose to make this with a mini Bundt cake pan. The amount of time will depend on what type of pan you use. For your typical loaf pan bake for 50-60 minutes. For a Bundt cake pan bake for 35-45 minutes. For the mini Bundt cake pan bake for 25-30 minutes.

Add your batter to the pan you choose and bake accordingly.

After baking, completely cool cake on a wire rack before icing.

Lemon Glaze: Mix the above ingredients together in a bowl and whisk until smooth. If your icing is too runny for you, add a Tablespoon of powder sugar until you reach your desired consistency. Pour over cooled cake.

Helpful Hints

Quick Shopping List


Lemon Extract
Pure Extract
4 oz.
$5.79
Lemon Peel Zest
In a glass jar
In a 1/2 cup jar, net wt. 2 oz.
$6.99
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