Lemon Pound Cake
This recipe is easy peasy lemon squeezy!
Servings: 16
Prep Time: 15 minutes
Cook Time: 55 minutes
INGREDIENTS FOR POUND CAKE:
(“💛” means you can find at SONS fruit stand)
💛1 cup butter (room temperature)
2 cups sugar
💛2 tablespoons lemon zest from SONS lemons
💛1 teaspoons lemon extract
💛4 SONS eggs
💛¼ cup lemon juice from SONS lemons
💛¼ cup sour cream
2 ¾ cup flour
3 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon salt
💛½ cup milk
INGREDIENTS FOR THE GLAZE:
1 cup powdered sugar
💛1 teaspoon lemon extract
💛3 tablespoons milk
INSTRUCTIONS:
Preheat the oven to 350 degrees.
Grease 2 regular sized loaf pans with nonstick cooking spray.
In a medium bowl, beat together butter and sugar until light and fluffy.
Beat lemon zest, lemon extract, and eggs together.
Add the lemon juice and sour cream. Mix until combined.
In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
Add half of the dry ingredients to the butter mixture and mix until combined.
Pour the milk into the bowl and mix.
Add the remaining flour and mix until combined. Pour mix into the 2 pans evenly.
Bake for 45-55 minutes. Allow cakes to cool in the pan.
AS cakes are cooling, make the glaze.
Combine all glaze ingredients together. Once the cake is cooled, remove from the pan and drizzle the glaze on top.
ENJOY!
