Iced Lemon Pound Cake

Lemon Pound Cake

[photo: unknown]

Old-fashioned pound cakes used to contain one pound each of flour, butter, sugar, and eggs. Most recipes today reflect our move to healthier living. This is a pretty standard recipe, but one that is good for sharing with friends or neighbors.

Iced Lemon Pound Cake
Serves:      8        Preheat Oven Temp:    350

Ingredients List
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 cup granulated sugar
2 Tb. butter, softened
1 tsp. vanilla extract
1 tsp. lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil

—Lemon Icing—
1 cup plus 1 Tb. powdered sugar
2 Tb. whole milk
1/2 tsp. lemon extract


1 Preheat oven to 350. Combine flour, baking soda, baking powder and salt  in a large bowl.
2 With an electric mixer, blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
3 Pour the egg mixture into the dry ingredients and blend well.
4 Add the vegetable oil and mix well. Pour the batter into a greased 9 x 5 loaf pan.
5 Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
6 Prepare the icing by mixing, on low speed, the powdered sugar, milk and lemon extract together into a small bowl.
7 Remove the cake loaf from the oven, and let it cool completely.
8 When cool, remove the loaf from the pan and ice it with the lemon icing. When the icing has set, slice the loaf into 1-inch thick slices and serve.


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