DESSERTS ON A DIME
From the moist cake to the decadent glaze, this Lemon pound cake recipe does not disappoint.
Prep Time: 15 Min
– 1 1/2 cup Flour – 1/2 tsp Salt – 1/4 tsp Baking Soda – 1/2 cup Butter softened – 1 cup Sugar – 2 Large Eggs – 3 Tbsp Lemon Juice
COOK time: 1 hr
Ingredients
Preheat the oven to 350 F and line a loaf pan with parchment paper. In a small bowl, stir together the milk and lemon juice. Then set aside.
In a large bowl, cream together the butter and sugar together with a hand held or stand up mixer until the mixture is light and fluffy.
Slowly add in the eggs into the mixture, mixing in between each egg. Then stir in the lemon zest. In a separate bowl, combine the flour, salt and baking soda.
Then add the flour and milk mixtures alternatively into the butter and sugar mixture stirring as you go.
Pour the mixture into the loaf pan and bake uncovered for 50-60 minutes until a toothpick inserted into the middle of the cake comes out clean.
Let the cake cool for 10-15 minutes in the pan and then move to a wire rack to cool completely.
Once the cake has cooled, pour the glaze over the top, slice and enjoy!
The glaze on top with with lemon juice and confectioners sugar is amazing.
Each bite is light and fluffy and packed with lemon flavor!
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We love making it in loaf pans but it is also great in a bundt pan as well
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