4/16/2024

Jennifer’s Lemon Pound Cake

Bright and buttery – the perfect anytime delight

Ingredients

• Baking spray
• 1 1/2 cups granulated sugar
• 1 1/2 cups all-purpose flour, sifted
• 2 cups powdered sugar
• 1/2 tsp. baking powder
• 3/4 tsp. kosher salt
• 3/4 cup unsalted butter, softened
• 3 large eggs, at room temperature
• 1/4 cup whole milk
• 2 tbsps. grated lemon zest
• 8-9 tbsps. fresh lemon juice, divided (from 3 medium lemons)

Directions

1. Preheat oven to 325 degrees. Coat a 9x5 loaf pan with baking spray. Line your loaf pan with parchment paper and coat with additional baking spray.
2. Beat the granulated sugar and butter together with a stand mixer using a paddle attachment on medium-high speed until very fluffy, around 5-6 minutes, stopping to scrape the sides of the bowl occasionally. Add eggs, 1 at a time, beating well on medium speed after each addition.
3. Stir together the sifted flour, salt, and baking powder. Gradually add the flour mixture to the butter mixture in a mixer on low speed, alternating with milk and 1/4 cup of lemon juice, beginning and ending with the flour mixture, beating until just combined after each addition. Stir in 1 tbsp. of lemon zest before beating on high speed until fluffy, about 1 minute. Spoon the batter into your prepared loaf pan.
4. Bake in preheated oven for about 1 hour and 5 minutes or until a wooden pick inserted in the center of the cake comes out clean. Remove from the oven and let stand for 10 minutes, then remove the cake from the loaf pan and let cool completely on a wire rack, about 2 hours.
5. Place powdered sugar and remaining tablespoon of lemon zest in a medium bowl. Whisk in the remaining 4-5 tbsps. of lemon juice as needed to reach desired consistency. Drizzle over cooled cake and enjoy!