Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, lemon pound cake. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers. The Best Lemon Pound Cake ever. My husband says it reminds him of his grandmother's.

Lemon Pound Cake is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Lemon Pound Cake is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have lemon pound cake using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Pound Cake:

1. Take 1 1/2 cups all-purpose flour
2. Make ready 1 teaspoon baking powder
3. Prepare 1/2 teaspoon salt
4. Get 1 cup (2 sticks) butter, softened at room temperature
5. Prepare 1 cup sugar, plus 1/3 cup
6. Get 4 eggs
7. Get 2 teaspoons pure vanilla extract
8. Get 1/4 cup lemon juice, plus 1/3 cup sugar

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Instructions to make Lemon Pound Cake:

1. Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
2. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
3. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth
4. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
5. Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
6. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
7. Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

The best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemony. Moist and rich vegan lemon pound cake topped with a lemon glaze. Deliciously lemony and tangy, and easy and fun to make! Ever since making my basic vegan pound cake recipe, I have wanted to.

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