Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lemon pound cake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Lemon Pound Cake is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Lemon Pound Cake is something which I’ve loved my whole life.

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.

To begin with this recipe, we must first prepare a few components. You can have lemon pound cake using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Lemon Pound Cake:

1. Prepare 3 1/2 cups all purpose flour
2. Take 1 3/4 teaspoons baking powder
3. Take 1/4 teaspoon salt
4. Prepare 2 1/2 sticks (10 ounces) salted butter, at room temperature
5. Make ready 2 cups sugar
6. Make ready 4 large eggs, at room temperature
7. Make ready 2 tablespoons finely grated lemon zest
8. Take 2 teaspoons vanilla extract
9. Prepare 1 cup whole milk

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Instructions to make Lemon Pound Cake:

1. Preheat the oven to 325°F. Grease a 9 x 13” metal baking pan. Line the bottom with parchment paper, Grease the paper, and flour the pan.
2. In medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, with an electric mixer, beat the butter until softened. Add sugar and beat until light and fluffy, 3 to 5 minutes. Script on the side of the bowl as needed.
4. Add the eggs, one at a time, beating well after each egg addition. Scrape down the sides of the bowl as needed.
5. Be in the lemon zest and vanilla.
6. On the speed, alternate adding the flour mixture in the milk mixture to the butter mixture, beginning and ending with the flour mixture.
7. Pour the batter into prepared pan and spread it evenly. Tap the bottom of the pan on the worksurface to get rid of any air bubbles.
8. Bake until a wooden pick inserted in the center comes out clean, 45 to 15 minutes.
9. Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the wire rack, peel off the parchment paper, and then turn the cake right side up onto the rack to cool completely.

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