First published: May 11, 2009 in RecipesLast Updated: August 18, 2010 8:50 am Tough to read? Print this! Email This
The great thing about this Lemon Loaf Pound Cake is that it can be anything you want it to be: breakfast bite, packed snack or after dinner treat.
Easy to prepare – it takes about 15 minutes to put it together, bakes for about 55 minutes and it will make you 14-16 slices.
Homemade Lemon Loaf Pound Cake:
1-1/4 cups of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1 large lemon
1/2 cup of unsalted butter, at room temperature
1-1/4 cups of sugar
1 tsp. vanilla
2/3 cups of milk
In a bowl, combine flour with baking powder and salt. Stir in grated peel of half lemon. In another bowl, beat butter with electric mixer. Gradually add 1 cup of sugar and beat for about 2 minutes. Then beat in eggs, vanilla and milk. Using wooden spoon, stir in flour mixture, until batter is moist. Don’t overmix this!
Pour batter into 9×5 inch greased loaf pan and bake at 350F until golden. Check after about 55 minutes by inserting a skewer into the centre of the loaf. If it comes out clean, your loaf is done. Don’t worry if the top cracks.
When your loaf is baked, remove pan onto a rack. Immediately use a skewer to poke a few holes into the hot loaf. Drizzle or brush half of your glaze over the top of the loaf. Cool loaf for about 10 minutes, then run a knife around the edges of baking pan. Turn out the loaf, then turn right side up and drizzle with remaining glaze.
Lemon Nut Loaf Pound Cake: Stir 1 cup of chopped shelled pistachios, almonds or pecans into prepared batter
Ginger Lemon Loaf Pound Cake: Finely grate 1 tablespoon of fresh ginger abnd stir into dry ingredients along with lemon peel
Cranberry Lemon Loaf Pound Cake: Sit in 1/2 cup of dried cranberries into the dry ingredients before adding to batter
This Lemon Loaf Pound Cake will keep well wrapped in plastic at room temperature for 2-3 days and if you are freezing it, wrap well and keep in a freezer for 2-3 months.
Squeeze 3 tablespoons of lemon juice into a small bowl. Stir 3/4 cups of icing sugar in and don’t worry if the sugar doesn’t dissolve completely.
Hope you enjoyed this recipe – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated