Lemon Pound Cake

Name: Lemon Pound Cake
Cuisine: American
Ingredients: 1 3/4 c all purpose flour; 1 1/4 c sugar; 2 sticks butter, softened; 5 eggs; 1/3 c sour cream; 1/2 tsp baking powder; 1/2 tsp salt; Zest from 3 lemons; 3 tbsp lemon juice; 1/2 tsp lemon extract; 1/2 tsp vanilla; *3/4 cup of blueberries or 3tbsp poppyseeds-optional**; 1/4 c sugar; 1/4 c fresh lemon juice; 1/2 c powdered sugar; 1 tbsp milk; 1/2 tsp vanilla or vanilla bean; Pinch salt

vgray91 @cook_3946860

Medford, New Jersey

Lemon Pound Cake

vgray91 @cook_3946860

Saved

Ingredients

1 3/4 call purpose flour
1 1/4 csugar
2 sticksbutter, softened
5eggs
1/3 csour cream
1/2 tspbaking powder
1/2 tspsalt
Zest from 3 lemons
3 tbsplemon juice
1/2 tsplemon extract
1/2 tspvanilla
*3/4 cup of blueberries or 3tbsp poppyseeds-optional**
Lemon Simple Syrup
1/4 csugar
1/4 cfresh lemon juice
Vanilla Glaze
1/2 cpowdered sugar
1 tbspmilk
1/2 tspvanilla or vanilla bean
Pinchsalt

Saved

Steps

1

Preheat oven to 325 and lightly grease a 9x5 loaf pan with butter. Dust pan light with flour and set aside.
2

In a bowl beat butter, sugar, lemon zest, lemon juice, and vanilla for 3 minutes until light and fluffy. Add sour cream until incorporated. Add eggs one at a time, mixing to combine after each addition.
3

In another bowl whisk together flour, Baking powder and salt. Gradually add dry ingredients to wet ingredients. (Fold in blueberries or poppyseeds-optional). Toss blueberries lightly in flour before adding to batter.
4

Bake 325 for 1 hour or until top is golden brown. Remove from oven and allow to cook for 20 mins. I’m a sauce pan, combine lemon juice and sugar. Once sugar has dissolved, allow to gently simmer for 2 minutes and remove from heat. Using a toothpick, poke cake lightly with holes all around cake. Brush syrup around top and sides of cake. Allow to cool for an hour before icing cake.
5

Whisk together powder sugar vanilla bean, milk and salt. Slowly pour over cake and allow to sit 20 minutes to harden before serving.