This classic pound cake is infused with the bright flavor of lemon and topped with a tangy glaze. It’s perfect for afternoon tea or a special occasion.
Ingredients:
- For the Cake:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice, beginning and ending with the dry ingredients.
- Stir in lemon zest.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Make the Glaze:
- In a small bowl, whisk together powdered sugar and 2 tablespoons lemon juice until smooth.
- Add more lemon juice, 1 teaspoon at a time, until the glaze reaches desired consistency. It should be thin enough to drizzle but thick enough to coat the cake.
- Glaze the Cake:
- Once the cake is completely cool, drizzle the glaze evenly over the top.
- Let the glaze set before slicing and serving.