Glazed Lemon-Scented Pound Cake

Makes 1 regular loaf and 1 mini loaf

Carol Ramos

ingredients

Lemon-scented pound cake
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 large eggs, at room temperature
1 1/2 tablespoons lemon extract
2 teaspoons grated lemon zest
1 (8-ounce) container sour cream
Lemon Glaze
1/2 cup confectioners’ sugar
1 1/2 teaspoon fresh lemon juice
1 to 2 teaspoons cream or milk

directions

1
Make the lemon-scented pound cake:
2
1. Preheat the oven to 350 F. Grease and flour a 9 x 5” loaf pan.
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2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
4
3. In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the lemon extract and zest. On low speed, add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture. Pour the batter into the prepared pan and smooth the top.
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4. Bake the cake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan, set right side up on the rack and let cool completely.
6
Make the lemon glaze
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5. In a small bowl, combine the confectioners’ sugar, lemon juice, and just enough cream to make a smooth glaze.
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6. Drizzle the glaze slowly over the top of the cake. Transfer the cake to a serving platter and let the glaze set before serving.

Carol’s notes:

Made 1 regular loaf and 1 mini loaf. Used 1/2 teaspoon lemon oil instead of lemon extract. Good pound cake taste and texture but needed more lemon flavor. Next time add more lemon oil or use lemon extract called for in recipe. Glaze adds a nice touch.