Unsalted butter – 230 gms (1 cup), at room temperature
Granulated white sugar – 200 gms (1 cup)
Vanilla extract – 1 tsp
Eggs – 4, at room temperature
Baking powder – 2 tsp
Salt – ¼ tsp
Lemon juice – ¼ cup
Zest of 2 large lemons (outer yellow skin of lemon)
Lemon Frosting
Icing sugar – 115 gms (1 cup)
Fresh lemon juice – 2 to 4 tbsp
Instructions
Preheat your oven to 180 C / 350 F and place the wire rack in the center of the oven. Butter a loaf pan and then line the bottom of the pan with parchment or wax paper.
Now in a large bowl, beat the butter and sugar using a hand mixer until light and fluffy and pale in color. This would take about 5 minutes. Scrap the sides and bottom of the bowl as needed.
Whisk in the vanilla extract. Then beat in one egg at a time, mixing each one well. The batter may look curdled but don’t worry about it.
In a separate large bowl whisk together the dry ingredients – flour, baking powder, salt and lemon zest.
Now add the flour mixer and lemon juice alternatively to the wet mixture (butter-sugar-egg mixture) and combine them well until you have a smooth batter.
Pour the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake about 40 - 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Place the cake on a wire rack to cool for about 15 minutes, then gently take it out of the pan.
Lemon Frosting
Place the icing sugar in a small bowl. Add 2 tablespoons lemon juice and stir until you have a thick and smooth glaze. Add more lemon juice or powdered sugar only if needed.
Pour the frosting over the top of the cake, allowing it to drip down the sides. Let the frosting dry before serving.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2016/10/lemon-pound-cake-with-lemon-glaze/