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Lemon Pound Cake

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

For the lemon icing:

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

Instructions
 

  • In a large bowl, use a hand mixer to beat the room temperature butter and sugar until fluffy.
  • Add the eggs, one at a time, and mix until fully incorporated. Then gradually add the flour and mix until combined.
  • Add the juice of half a lemon and 1 tsp lemon zest. Mix using a spatula until smooth.
  • 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.
  • To make the lemon icing, stir together powdered sugar and the juice of half a lemon until smooth.
  • 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.