Easy Lemon Pound Cake
Bake up the BEST lemon pound cake.
Yummy lemon pound cake you will want to make today.
Easy recipe for moist and delicious lemon pound cake.
Mix up this homemade lemon pound cake in no time at all.
This lemon pound cake recipe is almost like Starbucks lemon loaf bread.
Perfect Starbucks copycat lemon loaf bread pound cake recipe.
Lemon pound cake everyone will love.
Make from scratch lemon pound cake for tasty and easy desserts, breakfast, snacks or sweet little treat.
Make from scratch lemon pound with delicious glaze / icing.
Get ready to learn how to make lemon pound cake.
Follow the step by step instructions for the BEST lemon pound cake.
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How To Make Lemon Pound Cake
Preheat the oven to 350 degrees and grease a large loaf pan with nonstick cooking spray.
In the bowl of a stand mixer, add the butter and sugar.
Beat until light and fluffy.
Add the lemon zest, lemon extract
and eggs.
Beat until well combined.
Add the lemon juice and sour cream.
Mix until combined.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
Add half the dry ingredients to the butter mixture and mix until combined.
Pour the milk into the bowl and mix.
Add the remaining flour and mix until combined.
Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.
While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk.
Whisk until smooth.
Continue adding milk one tablespoon at a time until desired consistency is reached.
When the cake is cool, drizzle the glaze over the top of the loaf.
Allow the cake to rest for 10 minutes, until the glaze is set, before serving.
Slice
Serve
Enjoy
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Lemon Pound Cake
Ingredients
Ingredients:
- 2 sticks (one cup) butter, room temperature
- 2 cup sugar
- 2 tablespoon lemon zest
- 1 teaspoon lemon extract
- 4 Eggs
- ¼ cup lemon juice
- ¼ cup sour cream
- 2 ¾ cup flour
- 3 tablespoon cornstarch
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ cup milk
Ingredients for the Glaze:
- 1 cup powdered sugar
- 1 teaspoon lemon extract
- 3 to 4 tablespoon milk
Instructions
- Preheat the oven to 350 degrees and grease a large loaf pan with nonstick cooking spray.
- In the bowl of a stand mixer, add the butter and sugar. Beat until light and fluffy.
- Add the lemon zest, lemon extract, and eggs. Beat until well combined.
- Add the lemon juice and sour cream. Mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add half the dry ingredients to the butter mixture and mix until combined.
- Pour the milk into the bowl and mix.
- Add the remaining flour and mix until combined.
- Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.
- While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.
- When the cake is cool, drizzle the glaze over the top of the loaf. Allow the cake to rest for 10 minutes, until the glaze is set, before serving.
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