Sweet, moist, and buttery with fresh lemon flavor this lemon pound cake gets even better when drizzled with a simple lemon glaze. It’s a showstopper with each scrumptious bite!
Preheat the oven to 350°F and grease a 9x5 inch loaf pan with non-stick cooking spray.
In a large mixing bowl, add the butter, sugar, and lemon zest and beat with an electric mixer on medium speed for about 2 minutes, until light and fluffy.
1 cup unsalted butter, 1 cup white sugar, 2 tablespoons fresh lemon zest
Add in the eggs one at a time and blend in after each is adding, scraping down the sides of the bowl.
3 large eggs
Then, add the lemon juice, vanilla extract, and lemon extract, and mix to combine.
In a separate medium bowl, add the flour, baking powder and salt and mix to blend well.
2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
Slowly add the dry ingredients to the wet ingredients in batches, blending just until there are no large lumps of flour. Be very careful not to over-mix or the cake will be dense.
Pour the batter into the prepared loaf pan and smooth out.
Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes then turn it onto a wire cooling rack to cool completely adding the icing.
For the Lemon Icing
In a small bowl, whisk together all of the ingredients. Drizzle the glaze over the pound cake once it has completely cooled.
Allow the icing to set for about 15 minutes before slicing.
Notes
Make sure it is fully softened so it incorporates in the sugar. Baking powder helps the cake rise just slightly so it isn’t too dense. Make sure to measure the flour using the spoon and level method or a food scale. Too much flour will also result in a dense pound cake. Add more powdered sugar to the glaze for a spreadable icing if you'd prefer.
Pour the batter into a bundt pan if desired.Use a gluten free one-to-one flour like Bob's Red Mill if desired.