This old fashioned pound cake is moist and buttery with a good lemony kick. Serve simply with dusting of icing sugar or transform into French toast, strawberry short cake or a stunning trifle.
1 1/2 cups all-purpose flour, sifted (1/2 pound flour)
1 cup butter, room temperature (unsalted) (1/2 pound butter)
1 cups + 2 tbsp. sugar (1/2 pound sugar)
4 eggs, room temperature (1/2 pound eggs)
1 tbsp. vanilla
Zest of 2 lemons
1 1/2 cups to 2 cups icing sugar, sifted
Juice of 2 lemons
1 tbsp. lemon zest, for garnish (optional)
Preheat oven to 325 degrees. F. Grease and flour standard loaf pan.
Combine flour and salt. Set aside.
Cream butter and sugar until light and fluffy with electric mixer. Add eggs one at a time, beating well after each addition. Add vanilla and lemon zest. Beat to combine. On low speed, add flour just until combined.
Scrape into prepared loaf pan.
Bake in middle of oven, until cake tester comes out clean and cake sprigs back when gently pressed, about 60 to 70 minutes.
Transfer to cooling rack and let rest in loaf pan for 10 to 12 minutes. Remove from loaf pan and let cool completely.
To make the icing: Add lemon juice to icing sugar and stir to combine. Adjust sweetness and consistency with more icing sugar or lemon juice depending on taste.
Pour icing over pound cake and let set. Garnish with lemon zest, if desired. Slice and serve.
Yield: 12 servings.