lemon_pound_cake

🥘 Ingredients

• flour 1 ½ cups
• baking powder 1 tsp
• salt ¼ tsp
• butter 1 cup
• white sugar 1 cup
• eggs 4
• vanilla 1 tsp
• lemon zest 1 ½ tbsp
• buttermilk ¼ cups
• lemon juice ¼ cups
• powerdered sugar 1 ¼ cups
• lemon zest 1 tsp
• lemon juice 6-8 tsp

1. 1

   Preheat the oven to 350 F. Grease and line a 6 cup capacity loaf tin with baking paper so that its sticking up above the sides.
2. 2

   In a small bowl combine the flour , baking powder , and salt , then whisk to combine well.
3. 3

   In a large bowl or the bowl of stand mixer with paddle attachment, beat the butter and white sugar until lightened and creamy.
4. 4

   Beat in the eggs , one at a time, making sure each is fully incorporated before adding the next. Scrape the sides of the bowl from time to time.
5. 5

   Add the vanilla and lemon zest and beat to combine.
6. 6

   Add half the flour mixture and mix on low just until combined (no more).
7. 7

   Follow with the combined buttermilk and lemon juice , mix in, then the rest of the flour mixing until only just combined.
8. 8

   Tip the mixture into the prepared tin, then level out.
9. 9

   Bake for 50-60 minutes until a toothpick comes out with a crumb or two attached.
10. 10

    Remove from tin after 5 minutes using the baking paper to lift it, then allow to cool completely before glazing.
11. 11

    Mix together the powerdered sugar , lemon zest , and half the lemon juice . Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.