Lemon Powdered Sugar POUND CAKE
This pound cake recipe is so special to me because it is my moms pound cake recipe. I love you guys so much to share this million dollar lemon powdered sugar pound cake recipe with y'all. A true family heirloom recipe and It only five ingredients. Simple and easy to make. You can take the base of these ingredients and use it for all kinds of cakes. This lemon powdered pound cake is moist, tender, tart, and tangy. The light fluffy crumb is the perfect texture for soaking up the sweet and sour lemon glaze. Even better it’s the absolute easiest cake to make. I bet you have everything you need right in your pantry .
Powdered Sugar POUND CAKE
3/4 pound (1 1/2 cups) butter
1 pound (3 1/2 cups) powdered sugar, sifted
6 large eggs
2 teaspoon vanilla extract
1 teaspoon lemon extract
2 3/4 cups Sifted cake flour
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
In a medium bowl, combine the powdered sugar and 2 tablespoons of the lemon juice. Whisk to combine, adding more lemon juice as needed to create a smooth, pourable glaze.
Drizzle over pond cake
How to Make It
Preheat oven to 300°.
Beat butter in a large bowl with a mixer until creamy.
Slowly add powdered sugar, beating until mixture is light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Beat in vanilla and lemon extract with last Egg.
Gradually beat flour into creamed mixture. Heavily butter and flour a 10-in. (12-cup) plain or Bundt pan.
Scrape batter into pan and smooth top.
Bake until a toothpick inserted in center comes out clean, about 1 1/2 hours. Cool in pan on a rack 5 minutes, then run a knife around edges of tube to loosen cake. Turn out onto rack and let cool at least 1 hour.
Drizzle over the pound cake