Have you ever panicked when you couldn't find that ONE recipe? I had my moment recently when I thought I lost my favorite lemon pound recipe.
Yep. Sheer panic had set in. I checked my notebook, nothing. My recipe cards, nothing. Finally, I found a handwritten recipe mixed in with all my other go to favorites. Phew! That was a close call.
But I digress....
This recipe came from Jenn’s Random Scraps, written in the Baltimore Examiner by Christina Durner. I followed the recipe and fell in love at first bite. Once you bake it, you'll never turn back!
*The only adjustment I made to this recipe was I prefer 1 teaspoon of vanilla extract instead of 2. I have frosted this pound cake also, but usually this time of year I like to leave it plain and top with berries and whip cream.
Here's the exact recipe:
INGREDIENTS
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs, room temp
• 1 cup sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 teaspoon lemon extract
• 1/3 cup lemon juice
• 1/2 cup oil
• zest of one lemon
Glaze:
• 1 cup powdered sugar
• 2 tablespoons whole milk
• 1/2 teaspoon lemon extract
DIRECTIONS
Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
In a large bowl, combine flour, baking soda, baking powder and salt.
In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.
Glaze - whisk to combine