Lemon Scrummy-ness Fit For A Queen!

I love that this moist cake isn’t one that needs to be eaten with a fork. Go ahead, use your fingers. Perfect for picnics where the last thing you want to haul around is extra cutlery!

This is a great recipe to make small loaves and put in the freezer or take to a friend as a “Thinking of You” gesture. I am also thinking about using lime juice instead of lemon, I think it would be “absolutely lovely”, at least that is what the judges on the British Baking Show would say!

Emma said this about her recipe.

Whether you’re making this for a quiet afternoon treat or to take to a party, this lemon pound cake will make you very happy.

I would be very happy if someone brought this to my party!

How To Make Lemon Pound Cake

Ingredients

For the cake:
3 cups cake flour
1 teaspoon  salt
1/2 teaspoon baking powder
1/2 teaspoon aking soda
3/4 cups buttermilk
1/4 cup lemon juice
16 tablespoons (8 ounces) unsalted, softened to room temperature
2 1/2 cups sugar
Zest from 2 lemons
5 large eggs
2 teaspoons  vanilla extract

For the glaze:
3/4 cup powdered sugar
1 tablespoon buttermilk
1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350°F: Place an oven rack in the bottom third of the oven. Line two 8×4-inch loaf pans with parchment and spray with cooking spray.
2. Sift together the flour, salt, baking powder, and baking soda in a small bowl.
3. Whisk together the buttermilk and lemon juice in a measuring cup.
4. Beat the butter, sugar, and lemon zest: Start on low speed and gradually increase to medium-high once the butter and sugar are incorporated. Continue beating until the mixture becomes light and fluffy.
5. Add the eggs and vanilla: Mixing on medium speed, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next one.
6. Add the vanilla. Scrape down the bowl.
7. Add the flour mixture and buttermilk mixture: alternating between adding the flour and the buttermilk, beating slowly after each addition and ending with the last of the flour.
8. Scrape down the bowl: Use a rubber spatula to gently scrape down the sides and bottom of the bowl to incorporate any last bits of flour and any lumps.
9. Divide between loaf pans: Divide the batter evenly between the loaf pans and smooth the tops.
10. Bake for 50 to 60 minutes: Rotate the pans once during baking. Bake until the cakes are deep golden on top.
11. Cool for 10 minutes in the pan.
12. Cool completely: Lift the cakes from the pans using the parchment paper and transfer to a cooling rack. Cool completely.
13. Glaze the loaves: About an hour before serving, whisk together the ingredients for the glaze — it should be thick but pourable. Add a little more liquid or a little more sugar if needed to thin or thicken. Spoon the glaze over the cakes and allow to set.