A dense and moist lemon pound cake drizzled with a sweet sugar glaze.
Keyword: Homemade Lemon Pound Cake
2sticks (one cup)butterroom temperature
Ingredients for the Glaze:
3 to 4tablespoonsmilk
Preheat the oven to 350 F and grease a large loaf or bundt pan with nonstick cooking spray.
In medium bowl, beat butter and sugar until light and fluffy.
Add the lemon zest, lemon extract, and eggs. Beat until well combined.
Add the lemon juice and sour cream. Mix until combined.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
Add half the dry ingredients to the butter mixture and mix until combined.
Pour the milk into the bowl and mix.
Add the remaining flour and mix until combined.
Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.
While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.
When the cake has cooled, drizzle the glaze over the top of the loaf. Allow the cake to rest for 10 minutes to allow the glaze to set before serving.