Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, lemon pound cake. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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.

Lemon Pound Cake is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Lemon Pound Cake is something which I have loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Lemon Pound Cake:

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