Note: This post first appeared on February 28, 2012. The recipe has been edited slightly (to make the recipe easier to understand if you were having issues before) and the photography got a facelift! Enjoy!
Oh my goodness. The last week has been a whirlwind. We finally moved to our new house, unpacked everything, and are settling in quite nicely. The first few days after moving in were completely and utterly chaotic. I honestly feel that that is the understatement of the year. I applaud those who move a lot. I’m sure you become a pro at it at some point and don’t think anything of moving anymore but holy cow — that is something I cannot do. This is our dream home and I hope we don’t ever have to move from it. We (I) have so much stuff for just the two of us but the amount of space in our new house is just dreamy and a clean slate.
I can’t wait to take you on a tour! I’m thinking once things are more put together, I’ll have to do a room tour or something either on Instagram Live or Facebook Live. I’ll, of course, post photos on the blog, too. :) I’m slightly behind on posting photos of getting the keys and the final look of the house but I’ll get there! I’m playing major catchup. I’m kind of dreading going back to work to a bulging inbox.
This lemon pound cake is totally a Spring must-make. Lemons give you that extra spring-feel and the fresh flavor is just bursting in this pound cake.
You might say that this lemon pound cake looks familiar. And it is because it’s the Starbucks copycat.
Every time I go to Starbucks, I get sucked into buying a lemon pound cake. They strategically placed the darn pastry counter right next to the cash register, so when the line is out the door, you’re standing by the pastries for a good 5-10 minutes. Who, in their right mind, after standing next to sugary goodness would pass on them?
I sure don’t. I almost always get the lemon pound cake. I love how moist it is and how the lemony glaze rounds out the overall lemon pound cake flavor.
The lemon pound cake itself has a subtle lemon flavor but you really don’t get the citrus punch until the glaze hits your tongue. It’s tart and sweet at the same time and rounds out the cake part. It makes it the perfect sweetness and goes great with coffee or tea :)
- 15 tbsp unsalted butter, softened
- 3 tbsp milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1/2 tsp almond extract
- 1 1/2 cups cake flour
- 3/4 cup sugar
- 3/4 tsp baking powder
- Zest of 2 lemons
- 2 cups confectioner's sugar
- Juice of 2 lemons, use the lemons you used for the zest
- Preheat oven to 350 degrees. Grease a 9x5 loaf pan with cooking spray and set aside.
- Beat milk, eggs, and the extracts in a bowl and set aside.
- In the bowl of a stand mixer, sift together flour, sugar, and baking powder and add the lemon zest. Stir to combine.
- Add the softened butter to the flour mixture and mix on low until just combined, about 30 seconds.
- Then slowly add in the milk mixture, beating on medium speed until batter is combined. Turn the mixer speed on high and beat for an additional 20-30 seconds.
- Pour batter into prepared loaf pan and bake for 45-50 minutes, or until toothpick comes out clean when inserted in the center of the cake.
- Allow cake to cool for 15 minutes then un-mold.
- While cake is cooling, make the glaze. Combine powdered sugar and juice of 1 lemon, at first then slowly add the juice of the other lemon. Everyone likes their glaze consistency different so if you like it thicker, add less lemon juice, if you like it runnier, add more lemon juice.
- Once cake is cooled, take a fork and pierce all over the top of the cake. Unmold and set on a wire rack with parchment or wax paper underneath. Pour the glaze evenly over the top and let it cool for 10-15 more minutes before slicing.
- Store in an airtight container for 1 week.
*Nutrition facts are an estimate and not guaranteed to be accurate.