LEMON POUND CAKE

I was worried about making something so…normal. I mean, you know me. When I make lemon desserts, I make them into cookies or fudge. I add cookies into blondies and Red Hots into Chex. I don’t do “normal” very often.
But a friend asked me if I had a lemon pound cake recipe. She was having a monster lemon pound cake craving. I still had a bag of lemons in my fridge…so how could I say no? Challenge accepted.

INGREDIENTS:

Baca Juga

For the pound cake:
1 cup unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
3/4 cup milk (I used nonfat)
Zest of 1-2 lemons, finely grated (2 small, 1 large)
1/3 cup fresh lemon juice (about 1 large or 2 small lemons)
1 teaspoon vanilla
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
For the glaze
1/4 cup granulated sugar
1/4 cup lemon juice (from half to a full lemon, depending on size)
For the drizzle:
1/2 cup powdered sugar
2 tablespoons lemon juice
zest of 1 lemon (about 1 tablespoon)
1/2 teaspoon vanilla

DIRECTIONS:

Preheat oven to 350 degrees. Butter and flour two loaf pans. (4 1/2-by-8-inch loaf pans work best, but if you only have the 9×5 size, that’s fine, your loaves will be longer and a little flatter.)
In a liquid measuring cup, combine milk with lemon zest and juice. Whisk together flour, salt, baking powder, and baking soda in a medium bowl. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the flour mixture (with the mixer on low) in three parts alternately with the milk mixture, beginning and ending with flour. Beat just until it comes together. Do not overmix!
Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50-60 minutes with the smaller pans, 40-50 minutes with the larger pans. You can tent with foil if they brown too quickly.
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for full instruction please see : www.crazyforcrust.com