As far as desserts go, I am either a chocolate or lemon fan. This recipe for Lemon Pound Cake really satisfied my sweet tooth. The cake is rich and lemony and the glaze is both sweet and tart. The aroma is heavenly and made my kitchen smell amazing. If your looking for a crowd-pleaser, look no further. Try my other delicious desserts here and here!
2 sticks of butter, plus butter for the baking pan
1 cup of sugar
1 3/4 cups of flour
1/3 cup of whole milk
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 1/2 cups of powdered sugar
Set the oven to 350 degrees.
Butter a 9×4 loaf pan and line it with parchment paper, leaving an inch overhang.
Zest three lemons, setting aside the zest from one.
Cream the butter and sugar together in a glass bowl, using a stand mixer, if preferred.
Add the eggs and mix until fluffy.
Add in the zest from two lemons.
In a separate bowl, mix the flour with the salt and baking powder.
Add the flour mixture to the mixer a little at a time until it is thouroughly combined.
Add the milk and mix for just a few seconds more.
Pour the batter into the loaf pan and bake it for 45-55 minutes, until a toothpick or skewer comes out clean.
Juice two of the lemons and divide the juice in half.
In a medium bowl, combine the powdered sugar, the remaining lemon zest, and half of the lemon juice.
Whisk until a glaze forms.
When the cake is baked, remove it from the pan and let it cool on a wire rack with a pan underneath it.
When the cake has cooled, poke holes down the center of the cake with a toothpick.
Drizzle the remaining lemon juice over the cake.
Pour the glaze over the cake and garnish it with preserved lemon slices.