Lemon Pound Cake With Lemon Icing

Recipe and photo from welcome home

Steps

Preheat oven to 350 degrees.

Prepare two 6 cup loaf pans by brushing with butter and then dust with flour , tapping out excess.

In a small bowl , combine buttermilk with vanilla extract and lemon extract.

Add the lemon zest and juice.

Set aside.

Next , in a medium bowl , whisk together flour , salt , baking powder , and baking soda.

With an electric mixer on medium-high speed , cream butter and sugar until light and fluffy.

Add eggs , one at a time , beating until incorporated after each and scraping down sides of bowl as needed.

Reduce speed to low.

Add flour mixture a little at a time , alternating with the buttermilk and beat until just smooth.

Divide your batter evenly between pans.

Shake and top on counter to smooth tops and get rid of air bubbles.

Bake until a toothpick inserted in centers comes out clean , 50 to 60 minutes.

Start checking them a little earlier to make sure they are not getting too brown.

If they are , lay a piece of aluminum foil on top.

Cool 15.

Ingredients

unsalted butter, all-purpose flour, buttermilk, pure vanilla extract, lemon extract, lemons, zest of, fresh lemon juice, salt, baking powder, baking soda, sugar, eggs, powdered sugar, lemon juice, milk