Lemon Pound Cake

  • 1 1/2 cups of flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup of butter at room temperature
  • 3/4 cups of sugar
  • Zest of 2 lemons
  • 1/4 cup of milk or butter milk

Preheat your oven at 350, and line the bottom of a loaf pan with parchment paper.

Mix flour, baking powder and the salt set aside.
Beat butter, zest and the sugar till fluffy. Add the eggs one at a time. Add half the flour mixture, then half the milk, the rest of flour and the milk beating well after each addition.
Bake in a loaf pan for 40-50 minutes till a toothpick inserted in the middle comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire wrack to cool completely.
If you want to ice it, you need to wait till it’s completely cooled.
For icing use 4 TBS icing sugar + 2 tsp lemon juice
If you want to use syrup, you need to brush the cake with syrup while it’s warm.
For the syrup use 3-4 Tbsp icing sugar + juice of a lemon