Lemon Pound Cake

Looking for a sweet and tangy treat?

This Lemon Pound Cake is bursting with fresh lemon flavor, easy to make, and perfect for any occasion.

With a zesty lemon icing on top, it pairs wonderfully with a refreshing glass of strawberry lemonade.

Ingredients

• 1/2 cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• Juice of 1/2 lemon
• Zest of 1 lemon
• Butter for greasing the pan

Lemon icing:

• 1/2 cup powdered sugar
• Juice of 1/2 lemon

Instructions

Step 1: In a large bowl, use a hand mixer to beat the room temperature butter and sugar until fluffy.

Step 2: Add the eggs, one at a time, and mix until fully incorporated. Then gradually add the flour and mix until combined.

Step 3: Add the juice of half a lemon and 1 tsp lemon zest. Mix using a spatula until smooth.

Step 4: Scoop the mixture into a butter-greased bundt pan, spread it evenly, and bake at 350°F (180°C) for 30-40 minutes or until golden brown.

Step 5: To make the lemon icing, stir together powdered sugar and the juice of half a lemon until smooth.

Step 6: Once the cake is out of the oven and cooled, pour the lemon icing over the top.

Garnish with lemon zest, lemon slices and rosemary stems.