LEMON POUND CAKE LOAVES RECIPE
Provided by Susan52
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed. For large loaf: Prepare batter and bake in one greased and floured 8x4-in. loaf pan. Bake in a preheated 350° oven for 40-45 minutes or until a toothpick inserted in center comes out clean. Ice as directed. Yield: 1 loaf (12 slices).
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Kumari rumba thing
[email protected]I've tried many lemon pound cake recipes, but this one is by far the best. It's so easy to make and always turns out perfect. I love that it's not overly sweet, and the lemon flavor is just right. I've made this recipe for my friends and family, and
Mohd Barkat
[email protected]Delicious!
Shaft Fik
[email protected]This lemon pound cake recipe is a keeper! The texture was moist and fluffy, with a perfect balance of sweetness and tanginess. I followed the recipe exactly and it turned out perfectly. My family loved it and requested that I make it again soon.