Lemon Pound Cake

Lemon Pound Cake – A zesty delight that brings a slice of sunshine to your dessert table!

Ingredients

For the cake:
1 1/2 cups all-purpose flour (185 g)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, room temperature (113 g)
1/4 cup butter or shortening, room temperature (50 g)
1 1/2 cups granulated sugar (300 g)
3 large eggs
3 tablespoons fresh lemon juice, strained
1 tablespoon lemon zest
1/2 cup milk (120 ml)
For the glaze:
1 cup confectioners’ sugar, sifted (110 g)
2 tablespoons fresh lemon juice, strained
Lemon zest for garnish, optional

Directions:
Start by preheating your oven to 350°F (175°C). Line a 5×9 inch loaf pan with parchment paper and lightly spray with nonstick cooking spray.
In a medium bowl, whisk together the flour, salt, and baking powder; set this mixture aside for later.
Using a stand mixer or a hand mixer, cream together the butter, shortening, and sugar until the mixture is light and fluffy. This should take about 3 minutes.
Add eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the lemon zest and lemon juice until just combined.
On low speed, mix in one third of the flour mixture, followed by half of the milk. Repeat this process and finish with the remaining third of the flour mixture. Mix until just combined; be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Allow the cake to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.
For the glaze, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cooled cake and garnish with lemon zest if desired.