Lemon Pound Cake Recipe

This lemon pound cake recipe is always a favorite for Easter and Mother's Day brunch

This time of year, lemon has my heart. They’re so bright an cheerful. A few weeks ago, we took a leisure afternoon to peruse an area of St. Louis we don’t often have the opportunity to visit. Whenever I’m in the vicinity, I love stopping by Bowood Farms. Partially for it’s charm, but primarily for the passion. It’s a quaint greenhouse created from an old warehouse with the perfect pots, gifts and plants, of course. I went it in hopes of finding early blooming lavender and left with a fragrant lemon tree. I had always dreamed of having a lemon tree, in fact, I think I still have a magazine page I tore out of a vintage issue of Martha Stewart Living of a beautiful specimen, long before Pinterest existed. As soon as I saw it, I knew I had to give it a try. Despite all of the windows, I’m not sure it was receiving enough light in the breakfast room, where I had originally planned to keep it, so it’s moved to my office. Let’s see if I have a green thumb to turn those lemons yellow!

The best lemon pound cake recipe - so easy, too!

Anyways, with my little lemon tree cheering me on, I decided to incorporate a little lemon into my pound cake. Who can resist lemon pound cake in spring and summer? It’s always a fave. Don’t be fooled by the weeks old pound cake sold at America’s favorite coffee shop. This lemon pound cake is moist, refreshing and oh so irresistible!

Easy lemon glaze recipe - prefect for cakes and doughnuts

I adapted my favorite glaze recipe, but caution you, it’s all too good on the spoon!

How to make lemon pound cake - easy recipe for brunch and dessert

Lemon Pound Cake

Prep Time 10 mins Cook Time 1 hour 20 mins Total Time 1:30
Serves 8     adjust servings

Ingredients

  • 2 sticks butter, softened
  • 1 1/2 c sugar
  • 3 eggs
  • 2 c flour
  • 3/4 c milk
  • 2 tsp lemon extract
  • 6 Tbsp butter, melted
  • 3 c powdered sugar
  • 1/4 c lemon juice
  • lemon zest, optional

Instructions

  1. Grease 1 lb bread pan and preheat oven to 300 degrees.
  2. In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar and beat until fluffy.
  3. Add eggs one at a time and blend in on low.
  4. Alternate adding flour and milk, add lemon extract until smooth.
  5. Pour into bread pan and bake for 1 hour 20 minutes {use toothpick test to confirm}.
  6. Allow to cool. Meanwhile, combine glaze ingredients and mix on medium until smooth. Remove cake from pan and pour glaze over top.

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Incredibly easy, incredibly good lemon pound cake recipe

What do you look forward to making in spring?

entertaining expert and lifestyle blogger Julie Blanner
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