Lemon Cake

🍋 Lemon Cake 🍞

Preparation Time:⏱️ 20 minutes
Cooking Time:⏱️ 65-70 minutes
Servings:🍰 10-12 slices

Ingredients:

Pound Cake:
🌾 2½ cups all-purpose flour (300g)
🍰 1½ teaspoons baking powder
🧂 1 teaspoon salt
🧈 1 cup unsalted butter, room temperature (227g)
🍚 1¼ cup sugar (250g)
🥚 4 large eggs, room temperature
🍋 3 tablespoons fresh lemon juice
🍋 1 tablespoon grated lemon zest
🥛 ½ cup whole milk, room temperature (120mL)

Glaze:
🍚 1 cup powdered sugar (120g)
🍋 1 tablespoon fresh lemon juice
🥛 2 teaspoons whole milk

Instructions:

For the Pound Cake: Preheat the oven to 350°. Lightly spray a 9x5-inch loaf pan with baking spray and line with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until light and fluffy, about 3 minutes.

Gradually beat in the sugar until light and fluffy, about 2 minutes. Beat in the lemon juice and zest. Add the eggs one at a time, beating until well combined before adding the next one. Stop and scrape down the bowl as needed. With the mixer on low, add in the flour mixture alternating with the milk. Pour the batter into the prepared loaf pan.

Bake for 65 to 70 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.

For the Glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled pound cake before serving.

Store any leftovers in an airtight container at room temperature for up to 4 days.

Enjoy🥰🥰

 

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