Lemon Pound Cake
- 1 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs, room temperature
- 1 cup sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/3 cup lemon juice
- 1/3 cup vegetable oil or melted shortening
- 1 lemon lemon zest
There’s something about a Sunday afternoon that makes me want to bake. It’s a weird feeling I get come late morning (sometimes mid morning, depending on if I actually wake up early or not) eventually, that feeling sets in. I think it helps deals with that looming feeling that comes after 12PM on any given Sunday – you know the one where you realize the weekend is ending and you start to cherish every passing minute. Baking helps me feel a sense of accomplishment, even if I choose to spend the remainder of the day binge watching Netflix until the “Are you still there?” message pops up on the screen.
Last Sunday wasn’t an exception, I asked Jimmy what I should make because I was itching to bake something and had to kindly reject his request for ginger molasses cookies. Sometimes you’re just not in the mood for super ginger cookies, PLUS, I didn’t want to post a repeat for you guys. I wanted a cake but making myself a cake just because seemed too ridiculous and then I thought, I could make a pound cake! I baked some lemon sugar cookies for my office for Valentines Day and figured I’d put the rest of the lemon extract to good use.
*Fun fact: This pound cake goes well with tea, coffee, and can be eaten for breakfast – if your manager makes fun of you for eating cake for breakfast, just ignore him. Tell him I said it’s okay, and nom on!
Preheat oven to 350 degrees Fahrenheit. Grease a 9″ x 5″ loaf pan; set aside.
In a large bowl, whisk together flour, baking soda, baking powder, and salt.
In a standing mixer, beat together eggs, sugar, butter, vanilla extract, lemon extract and lemon juice until just blended.
Pour dry ingredients into the wet ingredients and blend until smooth. Add oil and lemon zest and mix well.
Pour into prepared loaf pan and bake for 45-50 minutes or until a toothpick entered in the middle of the loaf comes out clean. Remove from oven and cool on wire rack.
Pro Tip: This loaf will dome, so if you’re planning to keep that shape, make your icing with 1 tablespoon of milk instead of two so it’s thick. If you keep the icing thin, it’ll run down the sides and won’t be even. Alternatively, you can slice the dome off the top to make it flat, and after the loaf has cooled, pour the thinning icing on top and wait until it cools.
- 1 cup confectioner's sugar
- 2 tablespoons milk
- 1/2 teaspoon lemon extract
Whisk to combine. Pour over cooled loaf.