Lemon Poundcake

Just a goodass basic lemon poundcake.

This recipe comes from Preppy Kitchen (https://preppykitchen.com/lemon-pound-cake/#recipe). It's just a good poundcake that's impossible to stop eating, no more to say.

Ingredients:

For the Cake:

2½ cups all-purpose flour (300g)

1½ teaspoons baking powder

Pinch salt

1 cup unsalted butter room temperature (227g)

1¼ cup sugar (250g)

4 large eggs room temperature

3 tablespoons fresh lemon juice

1 tablespoon grated lemon zest

½ cup/120ml/113g whole milk room temperature

For the Glaze:

1 cup/125g powdered sugar

1 tablespoon fresh lemon juice

2 teaspoons whole milk

Instructions:

For the Cake:

Preheat the oven to 350°F/180˚C

Butter and flour a 9x5-inch loaf pan with baking spray and line with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until light and fluffy, about 3 minutes.

Gradually beat in the sugar until light and fluffy, about 2 minutes.

Beat in the lemon juice and zest.

Add the eggs one at a time, beating until well combined before adding the next one. Scrape the bowl down between each addition.

Turn the mixture to low, add in the flour mixture in three additions, alternating with the milk.

Pour the batter into the prepared loaf pan.

Bake for 65 to 70 minutes, or until a wooden pick inserted into the centre comes out clean.

Let the cake cool in the pan for 10 minutes.

Remove from the pan and let cool completely on a wire rack.

For the Glaze:

In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until smooth.

Drizzle over cooled pound cake before serving.