Sometimes the simple things are the best and for us lemon lovers, this beautiful uncomplicated buttery lemon pound cake covered in sweet, tart lemon glaze epitomizes that very idea. A quiet cup of tea with a thick slice of this gorgeous cake makes a great afternoon break. To find a slice of this in a brown bag lunch or school lunchbox would be sure to make anyone’s day. Save the end slice with the most glaze for me though.
Makes 2 loaves.
Cream together
1 ½ cups butter
2 cups sugar
Add, one at a time, beating well after each addition until light and fluffy:
3 eggs
Add
2 tsp vanilla extract
2 tsp lemon extract
Sift together
1 1/2 cups all purpose flour
1 1/2 cups cake flour
4 tsp baking powder
Fold dry ingredients into the creamed mixture alternately with
1 cup warm milk
beginning and ending with the dry ingredients.
Fold in
zest of 3 lemons, finely grated and chopped
Bake in 2 greased and floured loaf pans lined with parchment paper. Bake at 325 degrees F for about 45 minutes or until a wooden toothpick inserted in the center comes out clean. Let rest for 10 minutes before cooling completely on a wire rack. Cover with lemon glaze.
Notes
Source recipes -Here-
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