Easy Lemon pound cake
An extra moist and tasty lemon pound cake with fresh lemon sugar glaze. (for a 8 - 9 inch loaf cake pan about 10-12 parts)
cake, Dessert, snack
For the lemon cake
about 40 ml
For the sugar icing
Lemon cake preparation
Preheat your oven to 338°F and line a 8 - 9 inch loaf cake pan with parchement paper.
In a bowl mix together the dry ingredients, flour, baking powder and salt and set aside.
And in another bowl mix together the liquid ingredients, buttermilk, lemon juice and vanilla.
In the bowl of your electric mixer or stand mixer, place the softened butter, sugar and lemon zest and beat on high speed for about 2-3 minutes until creamy and smooth.
Then reduce speed to medium and add the eggs one by one, mixing between each addition until you have a smooth dough.
Finish by adding the dry and liquid mixtures to the batter while keeping the mixer running at low speed. Mix gently until you obtain a smooth and creamy batter.
Then pour the batter into the prepared loaf pan and lightly smooth the top. Bake in the oven for about 50 - 60 minutes.
Check for doneness by inserting a toothpick into the center of the cake, which should come out clean if the cake is well done, otherwise extend the baking time by 5 minutes.
Let your cake cool completely in its mold before unmolding it.
Lemon icing glaze
Place confectioner's sugar in a small bowl and gradually stir in lemon juice while mixing with a whisk or fork until you have a thick but fluid glaze to use on your cake.
Pour the lemon glaze over your lemon cake just before serving.
lemon cake, lemon pound cake
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Easy Lemon pound cake https://sweetlycakes.com/en/lemon-cake/