Lemon Pound Cake

Prep Time: 10-15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Servings: 8

Ingredients:

You will also need:

Instructions:

Preheat oven to 325 degrees F.
In a large mixing bowl, beat butter and sugar until fluffy.
Add eggs one at a time while continuing to beat with mixer until combined.
Add ½ cup and 3 tablespoons of milk, lemon extract, and lemon zest (see below instructions for zest), and continue to mix.
In a separate bowl, whisk together flour, salt & baking powder.
Gradually add flour mixture into the large mixing bowl with egg/sugar mixture and mix until combined.
Once combined spread batter into a greased loaf pan.
Bake at 325 degrees F for 1 hour and 30 minutes.
Remove cake from the pan and let it cool for 10 minutes.
While the cake is cooling, in a small bowl, whisk together powdered sugar and 1 tablespoon of milk to make the glaze.
Drizzle glaze onto the cake.
Top the cake with extra lemon zest and enjoy!!

To zest a lemon, you can use a zester, vegetable peeler, or cheese grater. It's important to avoid the bitter white pith:

Zester: Hold the lemon in one hand and the zester in the other, and lightly but firmly run the zester over the lemon's surface. You can use the well of the zester to collect the zest, and then tap it into a bowl.
Vegetable peeler: You can use a vegetable peeler to make wide strips of lemon zest.
Cheese grater: Some cheese graters have fine holes that are good for zesting.
Knife: You can use a sharp knife to cut the zest to the size you need.

Tips for zesting a lemon:

Use long strokes and twist the lemon as you go.
Avoid going too far into the fruit, as this can result in the bitter white pith.
You can use the zest to add flavor to dishes, rim glasses, or sprinkle on cookies and scones.
You can dry lemon zest by spreading it in a single layer on a plate or waxed paper and leaving it exposed to the air until it's brittle.
Store dried zest in a sealed jar in a cool, dry place.

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