Lemon Vanilla Pound Cake with Lemon Glaze

Lemon Vanilla Pound Cake

It's early in the week and I felt like making something sweet for my sweetie. Pound cakes are easy to whip up. So I opted for this easy to bake cake with a sweet twist. I had a bunch of lemons left over from the weekend. So that's was the deciding factor. 

Here's my recipe.

I hope you enjoy. 

XxOo

What You"ll Need:

  

Cake

2 cups sugar

2 sticks of Butter, softened

4 Eggs (room temperature)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk

1 tablespoon freshly grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 teaspoon lemon extract

1/2 teaspoon vanilla extract

 

 

Glaze

1 1/4 cups powdered sugar

2 teaspoons fresh lemon juice

2 1/2 tablespoons milk

1 teaspoon vanilla extract

Directions

Heat oven to 325°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside. ( I usually use Pam for Baking because it's easy and incorporated the butter and flour in a spray can)

Combine sugar and butter in bowl at medium speed until creamy. Scrape sides of the bowl to make sure all is incorporated. Continue beating, adding 1 egg at a time, until well mixed. 

In a small bowl, combine flour, baking powder, baking soda and salt.

Beat butter mixer and add flour mixture alternately with buttermilk, scraping bowl often, until well mixed. Add lemon zest, lemon juice, lemon and vanilla extract. Continue beating until well mixed.

Spoon batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. MAKE SURE YOU WATCH CAKE THROUGH-OUT. COOKING TIMES VARY WITH OVEN,

 

 Cool in pan 10 minutes.   Cool completely on cooling rack.

While cakes are cooling, stir together powdered sugar, lemon juice, vanilla extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake ( I use a self made piping bag)

Cooks Notes : Glazed Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured 9x5-inch loaf pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.