Iced Lemon Pound Cake
Directions
- 1In a mixing bowl, combine 1 1/4 cup of sugar and 2 tablespoons of grated lemon zest.
- 2Roll one lemon on the counter to loosen the juice, then cut it in half and squeeze out ½ cup of fresh lemon juice. Add to the bowl.
- 3Add 3 eggs and mix.
- 4Add 2/3 cup of buttermilk and ½ cup of vegetable or canola oil to the bowl and mix.
- 5In a separate bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ¾ teaspoon of kosher salt.
- 6Add the dry ingredients to the wet ingredients and mix on low speed until combined. Do not overmix.
- 7Spray a 9x5 inch loaf pan with cooking spray and line it with parchment paper.
- 8Pour the batter into the prepared pan and bake at 350°F for 40-45 minutes.
- 9While the cake is baking, prepare the icing by combining 1 2/3 cup of powdered sugar and 3 tablespoons of lemon juice.
- 10Remove the cake from the oven and let cool completely before icing.
- 11Once cool, frost the cake with the lemon icing.
Ingredients
- 1.25 cup sugar
- 2 lemons
- 2 tablespoons lemon zest
- 0.5 cup lemon juice
- 3 eggs
- 2.66 cup buttermilk
- 0.5 cup vegetable or canola oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.75 teaspoon kosher salt
- 1.66 cup powdered sugar
- 3 tablespoons lemon juice
Equipment
scalegraterknifemixer9x5 loaf panparchment paperwhisk
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