For the lemon pound cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 Tbsp lemon juice, about 1/2 lemon
- 1/2 cup buttermilk
For the lemon syrup:
- 1/4 cup lemon juice, about 1 lemon
- 3 Tbsp powdered sugar
For the lemon icing:
- 1 cup powdered sugar, sifted
- 1.5 Tbsp lemon juice
- 1 Tbsp milk
Instructions:
- Preheat oven to 350°F.
- Grease a 9×5-inch or 8×4-inch loaf pan.
- In a medium bowl combine the flour, baking powder, lemon zest, and salt.
- Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or using an electric mixer, cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes.
- Scrape the sides of the bowl as needed.
- With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice.
- Beat on medium-high speed until combined.
- With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined.
- Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour.
- Beat until just incorporated.
- Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs.
- Baking times vary, so keep an eye on yours.
- Let the cake cool for about 15 minutes in the pan.
- Stir together the lemon juice and confectioners’ sugar for the lemon syrup.
- Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm.
- Allow cake to cool completely.
- When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed.
- The icing should be thick and not runny.
- Pour icing over cake and let dry before serving.