Lemon Pound Cake
- Yield: 8
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition facts (per portion)
- Calories: 442
- Carbohydrate Content: 49.0g
- Cholesterol Content: 142mg
- Fat Content: 25.7g
- Fiber Content: 0.7g
- Protein Content: 5.6g
- Saturated Fat Content: 15.5g
- Serving Size: 131g
- Sodium Content: 348mg
- Sugar Content: 30.8g
Lemon Pound Cake
Ingredients
- All-Purpose Flour - 1 1/2 cups
- Salt - 1/2 tsp
- Baking powder - 1 tsp
- Butter - 1 cup, softened
- Sugar - 1 cup
- Eggs - 4
- Vanilla extract - 1 1/2 tsp
- Lemon juice - 1/2 cup
- For the glaze:
- Icing sugar - 1/3 cup
- Lemon juice - 1/3 cup
- Lemon - 1/2, very thinly sliced
Instructions
- Preheat the oven to 180˚C. Lightly grease a 8x4” loaf pan, then line with baking paper.
- Place the butter into a mixing bowl and beat with an electric mixer for 1-2 minutes. Add the sugar and vanilla and mix well to combine, then add the eggs one at a time and whip until creamy and smooth.
- Sift the flour, salt and baking powder into a large bowl then slowly add to the wet mixture, one third at a time, mixing well after each batch. Then add the lemon juice and mix well to combine until smooth.
- Pour into the prepared loaf tin and then place in the oven for about 60 minutes, or until a skewer comes out clean.
- Make the glaze by stirring the icing sugar and lemon juice together until the sugar is dissolved.
- Once the cake is done, take out and leave to cook for 20 minutes. Once cooled, remove from the tin and remove the parchment. Place on top of a cooling rack with a baking tray underneath. Once the cake is entirely cooled, pour over the glaze.
- When the glaze is almost set, decorate with lemon slices.
