Lemon Pound Cake Recipe

Preheat oven at 350°F (177°C). Grease a 9 x 5 inch (or 8 x 4 inch) loaf pan.

In a medium bowl combine flour, baking powder, lemon zest, and salt. Set aside.

In another bowl using an electric mixer, mix the butter and sugar together at medium to high speed for about 4 to 6 minutes until light and fluffy. Scrape the sides of the bowl as needed.

Add the two eggs one at time, beating into batter as each one is added. Then add in vanilla extract and lemon juice. Beat on medium to high speead until combined.

Add half of the flour mixture and mix until mostly combined. Next, add only half of the buttermilk and continue mixing thoroughly. Finally, add the remaining flour mixture and buttermilk. Beat until incorporated.

Scrape the batter into the prepared loaf pan and bake for 45 to 50 minutes until cake is golden brown. Poke a toothpick into the cake then make sure it comes out mostly clean. Baking time may vary, so keep a close eye on the cake. When finished, cool for about 30 minutes in the pan.

When the cake has cooled, combine the powdered sugar and lemon juice into a small mixing bow and whisk until smooth.

Drizzle icing over cake and let dry and frost for about 5 minutes before serving.