Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
1 cup unsalted butter, softened
4 large eggs
2 lemons (zested and juiced)
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
1 cup powdered sugar (for the glaze)
Directions
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest for a burst of citrus flavor.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon glaze by mixing the powdered sugar with fresh lemon juice until smooth. Drizzle the glaze over the warm cake once it’s out of the oven.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve this delightful Lemon Drizzle Pound Cake to enjoy its wonderful flavors.
Nutrition Facts
Calories:
340
Fat:
18
Carbohydrates:
42
Protein:
5
Sodium:
190
Fiber:
1.5
Sugar:
26
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