Recipe: Lemon Pound Cake

By Kate Wood
Wood and Spoon

Preparing this lemon pound cake is simple. Cream together butter and sugar in the bowl of a stand mixer until light and fluffy. Eggs and extract come next and are incorporated before the dry and wet ingredients are added. Lemon zest and juice lend a bright, tangy flavor to this dense, moist loaf. After baking, the lemon pound cake should be golden, fairly flat on top and left to cool in the pan before flipping onto a serving platter. The glaze for this lemon pound cake is entirely optional. I like the tang the sour cream and lemon juice icing adds to the loaf and, although the glaze simple, it makes a pretty adornment for an otherwise plain cake.

Happy baking to you, friends.

This lemon pound cake is perfect for breakfast or dessert.

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