Lemon Pound Cake
This Lemon Pound Cake is infused with lemon butter glaze that really takes it over the top. Top with a few berries and some whipped cream.
Servings 10 servings
Calories 330kcal
Ingredients
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- zest of 1 lemon
- 1 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup milk + 1/2 teaspoon white vinegar, or just use buttermilk
For the Lemon Butter Glaze
- 1/4 cup butter
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
Instructions
- Preheat the oven to 325°F.
- Spray lightly colored loaf pan liberally with nonstick cooking spray and set aside.
- Place all cake ingredients into a large bowl and mix on low for 30 seconds using a handheld mixer. Then increase speed to medium and mix for 3 minutes.
- Pour batter into prepared pan and bake 45 minutes or until a toothpick entered into the center comes out clean.
- When the cake is done make the glaze.
- Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and sugar is dissolved. Do not bring to a boil.
- Poke holes all over the warm cake using a toothpick and pour the glaze evenly on the cake while still in the pan.
- Allow the cake to cool at least an hour in the pan and then invert cake. Be sure to loosen the sides with a butter knife.
- Serve plain or with berries and cream. SO good!
Nutrition
Calories: 330kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 284mg | Potassium: 69mg | Fiber: 1g | Sugar: 31g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg