Homemade Lemon Loaf Pound Cake

First published: May 11, 2009 in Recipes

Last Updated: August 18, 2010 8:50 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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Rating: 5.1/10 (55 votes cast)

lemon-pound-cakeThe 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

2 eggs

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.

Variations:

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.

Glaze:

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

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Rating: +2 (from 26 votes)
Homemade Lemon Loaf Pound Cake, 5.1 out of 10 based on 55 ratings