Lemon Pound Cake Loaf
This delicious made from scratch lemon pound cake loaf is full of refreshing lemon flavor and is drizzled with a easy lemon glaze.
Servings: 1 loaf
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, room temperature
- 1 cup sugar
- 4 eggs
- 2 teaspoons lemon extract
- ¼ cup lemon juice
- Zest of one lemon
Glaze Ingredients
- ¼ cup lemon juice
- ¼ cup sugar
Instructions
- Preheat the oven to 350 degrees and line a 6-cup loaf pan with parchment paper, making sure the paper is overhanging the edges of the pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the butter and sugar until creamy.
- Add the eggs one at a time, mixing between each addition.
- Add the lemon extract, lemon juice, and lemon zest. Mix to combine.
- Slowly add the flour mixture to the butter, egg, and sugar mixture, mixing to combine.
- Pour the batter into the lined loaf pan and bake for 50 to 55 minutes.
- Let cool in pan for 15 minutes, then lift the loaf from the pan using the edges of the parchment paper and transfer to a wire cooling rack.
- Make the glaze by whisking together the lemon juice and sugar until the sugar is dissolved.
- Brush the glaze over the top of the warm pound cake, then let the cake cool completely before serving.
Notes
If the lemon pound cake is browning too quickly loosely cover with foil the last 15 minutes.