Lemon Pound Cake recipe

Ingredients

* 2 sticks (one cup) butter at room temperature
* 2 cups of sugar
* 2 tablespoons of lemon zest
* 1 teaspoon of lemon extract
* 4 eggs
* ¼ cup of lemon juice
* ¼ cup of sour cream
* 2 ¾ cups of flour
* 3 tablespoons of cornstarch
* 2 teaspoons of baking powder
* 1 teaspoon of salt
* ½ cup of milk

Here’s what you need for the glaze:

– 1 cup powdered sugar
– 1 teaspoon lemon extract
– 3 to 4 tablespoons milk
(Also included some lemon zest I had remaining)

Here are the steps to follow

1. Begin by preheating the oven to 350 F and greasing a large loaf or bundt pan with nonstick cooking spray.
2. Combine butter and sugar in a medium bowl, beating until light and fluffy.
3. Incorporate the lemon zest, lemon extract, and eggs. Mix until thoroughly incorporated.
4. Incorporate the lemon juice and sour cream into the mixture. Blend until fully incorporated.
5. Combine the flour, cornflour, baking powder, and salt in a separate bowl.
6. Incorporate half of the dry ingredients into the butter mixture and mix until well combined.
Step 7: Pour the milk into the bowl and mix it together.
8. Incorporate the rest of the flour and mix until well blended.
9. Transfer the mixture into the pan and bake for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean.
10. Let the cake cool in the pan for 10 to 15 minutes, then take it out and place it on a wire cooling rack to cool completely.
11. As the cake cools down, prepare the glaze by combining powdered sugar, lemon extract, and two tablespoons of milk. Stir until the mixture is free of lumps. Gradually pour in milk, one tablespoon at a time, until you achieve the desired thickness.
12. After the cake has cooled, pour the glaze on top of the loaf. Let the cake sit for 10 minutes so the glaze can set before serving.